Healthy Eating
Cottage Cheese Pancakes
Description
Cottage cheese adds some easy protein to these light fluffy Cottage Cheese Pancakes! They’re naturally gluten-free with 20 grams of protein per serving, made with simple ingredients right in your blender, and you can customize them with any mix-ins, from blueberries to chocolate chips!
Ingredients
- 1 cup rolled oats
- 1 cup cottage cheese
- 4 large eggs
- 1 tablespoon pure maple syrup or honey, plus additional for serving
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon ground cinnamon optional
- Butter or oil for cooking the pancakes
- FOR LEMON BLUEBERRY:
- ADD: Zest and juice of 1 small lemon; Fold in 1 cup blueberries
- FOR CHOCOLATE CHIP:
- ADD: 1/2 to 2/3 cup chocolate chips
- FOR CINNAMON PECAN:
- Increase the cinnamon to 1/2 teaspoon; add 1/2 cup chopped pecans
- FOR SERVING:
- Pure maple syrup butter, berries or banana slices, pick your favorite!
Directions
- If you’d like to keep the pancakes warm between batches, preheat the oven to 200 degrees F.
- In a high speed blender, place the oats, cottage cheese, eggs, maple syrup, vanilla, baking powder, and cinnamon (if using). Blend on high speed, until the batter is smooth and creamy, stopping to scrape down the blender as needed.
- Transfer to a bowl and fold in any mix-ins. Let rest while you preheat the griddle and prep any toppings.
- Heat a griddle or a skillet over medium-low heat. Brush lightly with oil or melt a little butter in the pan. Portion ¼ cupfuls of batter onto the hot griddle and cook for 2 to 3 minutes, until the edges look dry and some bubbles for on top. Flip and continue to cook for 1 to 2 additional minutes.
- Repeat with the remaining batter, adding a little more butter or oil to the pan between batches as needed. Place on a wire rack set on top of a baking sheet and keep warm in the oven while you finish remaining batches. Serve warm with desired toppings.
