Cottage Cheese Pancakes with Oats
These cottage cheese pancakes are fluffy, naturally sweet from the vanilla whey, slightly sour from the cottage cheese, and delightfully light and delicious. Enjoy your protein-packed pancakes for breakfast or brunch.
Equipment
- 1 blender
- 1 flexible spatula for flipping
- 1 Pancake pan
Ingredients
- 7 oz cottage cheese about ¾ cup + 2 tbsp
- 2 large eggs
- 1 tbsp honey
- 1 scoop vanilla-flavored whey protein powder about 1 oz or 30 g
- ¾ cup oats
Instructions
- Add the cottage cheese, eggs, vanilla whey powder, honey, and oats to a blender. Blend until smooth and well combined.
- Preheat a non-stick pancake pan over medium heat. No oil is needed.
- Spoon the batter onto the hot pan to form small pancakes (about 2-3 tbsp per pancake). If the batter thickens too much while cooking, stir in a splash of milk to loosen it.
- Cook each pancake for 1½ to 2 minutes on one side until golden. Flip and cook for 1 more minute on the other side.
- Spread your favorite toppings on the pancakes. Recommended: no-sugar jam and natural peanut butter.
- Enjoy immediately, or cover with foil and store at room temperature for up to 1 day. For longer storage, refrigerate in a covered container for up to 3 days.
Notes
Tips:
- Adjust batter consistency with milk as needed.
- Use a non-stick pan for best results—no oil required!