Description
High-protein cottage cheese pancakes that are light, tender, and perfect for a family-friendly meal. Quick to make and deliciously indulgent!
Ingredients
Scale
- 400 g (1 3/4 cups) low-fat cottage cheese
- 3 large eggs (about 150 g total)
- 100 g (1 cup) whole rolled oats, ground into flour
- 1 tsp (4 g) baking powder
- 2 tbsp (30 ml) maple syrup or honey (optional)
- 1 tsp (5 ml) vanilla extract
- 1/4 tsp (1.5 g) salt
- 1–2 tbsp (15–30 ml) neutral oil or butter for the skillet
Instructions
- Prepare the oat flour and batter: Place 100 g rolled oats in a blender and pulse until fine flour. Add 400 g cottage cheese, 3 eggs, 2 tbsp maple syrup, 1 tsp baking powder, 1 tsp vanilla, and 1/4 tsp salt. Blend until mostly smooth, about 20 seconds.
- Rest briefly: Let the batter rest for 5–10 minutes.
- Heat the pan: Heat a nonstick skillet over medium heat for about 2 minutes, then add 1 tsp oil.
- Cook the pancakes: Spoon 60–75 ml batter per pancake onto the skillet. Cook until edges look set; flip and cook the other side until golden brown.
- Keep warm and serve: Transfer pancakes to a wire rack and keep warm in the oven while finishing the batch.
Notes
Do not overblend the batter to avoid gummy pancakes. Use a warm, not hot, pan to ensure even cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 290
- Sugar: 8g
- Sodium: 380mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2.5g
- Protein: 20g
- Cholesterol: 140mg