Description
My Cottage Cheese Pancakes Recipe comes together in a single blender with simple, budget-friendly ingredients for a gluten-free, protein-forward breakfast that has all the soft, fluffy texture and sweet flavor of classic pancakes. Serve them warm with your favorite toppings, and you’re guaranteed to start your day on the right foot!
Ingredients
- 1 cup old-fashioned oats
- 1 cup cottage cheese
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- pinch of kosher salt
- for serving: maple syrup, fresh berries, etc.
Instructions
- Add all of the ingredients to a high-powered blender and blend until smooth.
- Next, heat a large nonstick skillet or griddle over medium-low to medium heat. Once hot, add a little oil to the pan.
- Next, pour 1/4 a cup of pancake batter onto the skillet and cook on the first side until the edges are set and bubbles begin to form throughout the batter, around 2-3 minutes.
- Flip the pancake and cook on the second side for 1-2 minutes until golden brown. Repeat the process until all of the batter has been used.
- Serve the pancakes warm with maple syrup and fresh berries.
Notes
Store leftover pancakes in an airtight container or sealable bag in the fridge for 1 to 2 days.
Reheat in the microwave for 30 seconds at a time until warmed through, in the toaster, or in the oven at 350°F.
Freeze your pancakes for up to 2 months. To do so, let them cool completely. Then, transfer them to a sealable bag or airtight container, and place a piece of wax or parchment paper in between each pancake. Reheat from frozen when you’re ready to eat.
