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Light and fluffy protein-packed pancakes made by blending cottage cheese, eggs, rolled oats, and spices. Quick to prepare and gluten-free with whole-food ingredients, offering about 25 grams of protein per serving.

Ingredients

Scale
  • 1 cup cottage cheese (220 grams, full-fat recommended)
  • 2 large eggs
  • 1 cup rolled oats (100 grams)
  • 2 teaspoons cinnamon
  • 2 teaspoons baking powder
  • 2 teaspoons vanilla extract
  • Pinch of salt
  • Butter, oil, or cooking spray for cooking surface

Instructions

  1. Place cottage cheese, eggs, rolled oats, cinnamon, baking powder, vanilla extract, and a pinch of salt into a high-speed blender in the listed order.
  2. If your blender is weak, grind the oats first into a flour-like texture, then add remaining ingredients.
  3. Blend just until smooth, about 30 seconds, avoiding over-blending.
  4. Let the batter rest for 5 minutes to thicken.
  5. If adding mix-ins like berries, chocolate chips, or nuts, fold them into the batter by hand after resting.
  6. Heat a large nonstick skillet or griddle over medium-low heat.
  7. Add butter, oil, or cooking spray to the pan and warm it.
  8. Pour about 1/4 cup batter per pancake into the pan and shape into rounds.
  9. Cook for 3–4 minutes, until the surface looks set and pancakes puff slightly.
  10. Flip each pancake and cook for 1–2 minutes more until golden brown on the other side.
  11. Repeat with remaining batter in batches as needed.

Notes

Do not over-blend; about 30 seconds is sufficient to keep pancakes light and fluffy., Use full-fat cottage cheese for best texture and flavor; low-fat results in thinner pancakes., Letting the batter rest thickens it as the oats absorb moisture; if too thick when refrigerated, stir in milk or water before cooking., Use medium-low heat to avoid burning and ensure even cooking., Check baking powder freshness for proper rising., Fold in add-ins by hand after blending to keep their texture., Certified gluten-free oats make this recipe gluten-free., Store leftover pancakes in airtight containers in the refrigerator for up to 4 days or freeze individually before transferring to a container for up to 3 months., Reheat thawed pancakes in toaster, air fryer, or microwave for best results., Batter can be refrigerated up to 24 hours; stir well before cooking if thickened.

Nutrition

Find it online: https://theproteincook.com/blender-cottage-cheese-pancakes-recipe-25g-of-protein-eat-the-gains/