Fluffy Cottage Cheese Pancakes (Printable)

Fluffy, protein-packed pancakes with blended cottage cheese. Ready in 25 minutes for a healthy breakfast treat.

# What You'll Need:

→ Dairy & Eggs

01 - 1 cup cottage cheese, low-fat or full-fat (225 g)
02 - 2 large eggs
03 - 1/4 cup milk, dairy or unsweetened plant-based (60 ml)

→ Dry Ingredients

04 - 3/4 cup oat flour or blended rolled oats (90 g)
05 - 1/2 tsp baking powder
06 - 1/4 tsp salt

→ Sweeteners & Flavor

07 - 2 tbsp maple syrup or honey
08 - 1 tsp vanilla extract

→ For Cooking

09 - 1 tbsp butter or neutral oil

# How to make it:

01 - Combine cottage cheese, eggs, milk, maple syrup (or honey), and vanilla extract in a blender. Blend until completely smooth and creamy, approximately 30-45 seconds.
02 - Add oat flour, baking powder, and salt to the blender. Pulse briefly until just combined, stopping to scrape down sides of the blender as needed. Avoid overmixing to prevent dense texture.
03 - Heat a nonstick skillet or griddle over medium heat. Lightly grease surface with butter or oil, ensuring even coverage.
04 - Pour approximately 1/4 cup batter per pancake onto preheated skillet. Cook until bubbles form across surface and edges appear set, about 2-3 minutes.
05 - Carefully flip pancakes and cook additional 1-2 minutes until golden brown and cooked through. Adjust heat if browning too quickly.
06 - Serve immediately while warm. Top with fresh berries, Greek yogurt, nut butter, or additional maple syrup as desired.

# Recipe Expert Tips:

01 -
  • They pack 13 grams of protein per serving without any powder or supplements, just real food ingredients you probably already have.
  • The batter comes together in one blender in under five minutes, which means less mess and faster cleanup on busy mornings.
  • They stay moist and tender even when reheated, so you can make a double batch and freeze them for grab-and-go breakfasts all week.
02 -
  • Resist the urge to flip too early, even if you think they're taking forever, because flipping before bubbles form will give you gummy, undercooked centers.
  • If your batter gets too thick as it sits, stir in a tablespoon of milk at a time until it pours easily again, since oat flour tends to absorb liquid as it rests.
03 -
  • Keep your heat at medium, not high, because these pancakes are thicker than regular ones and need time to cook through without burning the outside.
  • If you want them extra fluffy, separate the eggs and whip the whites to soft peaks, then fold them in at the very end after adding the dry ingredients.
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