Description
Creamy, protein-rich pancakes that are naturally gluten-free and quick to make. Perfect for busy mornings!
Ingredients
Scale
- 225 g (1 cup) full-fat cottage cheese
- 3 large eggs
- 50 g (1/2 cup) rolled oats
- Pinch of kosher salt (optional)
- Cooking oil or butter for the pan (optional)
Instructions
- Measure and blend the batter: Place 225 g (1 cup) cottage cheese, 3 large eggs, and 50 g (1/2 cup) rolled oats into a blender. Blend on medium-high for 30–45 seconds until smooth.
- Rest briefly (optional): Let the batter sit for 3–5 minutes to allow oats to hydrate.
- Heat the pan: Heat a nonstick skillet over medium heat. Add 5 ml (1 tsp) oil or a small knob of butter.
- Cook the pancakes: Spoon 60–80 ml (1/4–1/3 cup) batter per pancake into the skillet. Cook for 2–3 minutes, then flip and cook for 1–2 minutes until golden brown.
- Keep warm and serve: Transfer cooked pancakes to a warm plate and tent loosely with foil while finishing the batch.
Notes
For extra fluff, separate the eggs and fold in whipped egg whites. Store leftovers in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Blending and Cooking
- Cuisine: International
Nutrition
- Serving Size: 2 pancakes
- Calories: 154
- Sugar: 2.1g
- Sodium: 258mg
- Fat: 7.1g
- Saturated Fat: 2.3g
- Unsaturated Fat: 4.8g
- Trans Fat: 0g
- Carbohydrates: 10.6g
- Fiber: 1.3g
- Protein: 13.4g
- Cholesterol: 149mg