Description
A high-protein, gluten-free friendly pancake recipe made with cottage cheese and oats for a fluffy, satisfying breakfast.
Ingredients
Scale
1 cup rolled oats
1 cup cottage cheese
4 large eggs
1 tablespoon pure maple syrup or honey
1 teaspoon pure vanilla extract
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
Butter or oil for cooking
Optional: Lemon zest, blueberries, chocolate chips, or pecans
Instructions
- Preheat oven to 200 degrees F to keep pancakes warm if desired.
- Place oats, cottage cheese, eggs, maple syrup, vanilla, baking powder, and cinnamon in a high-speed blender.
- Blend on high until the batter is smooth and creamy, scraping down sides as needed.
- Transfer batter to a bowl and fold in any desired mix-ins like blueberries or chocolate chips.
- Heat a griddle or skillet over medium-low heat and grease with butter or oil.
- Portion 1/4 cupfuls of batter onto the griddle.
- Cook for 2 to 3 minutes until edges look dry and bubbles form.
- Flip and cook for another 1 to 2 minutes until golden brown.
- Serve warm with maple syrup, fresh berries, or banana slices.
Notes
- Use medium-low heat to ensure the protein-dense center cooks through without burning.
- For a smoother texture, let the batter rest for 5 minutes before cooking.
- Ensure oats are certified gluten-free if catering to allergies.
Nutrition
- Serving Size: 2-3 pancakes
- Calories: 345 kcal
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 6 g
- Protein: 20 g
- Cholesterol: 185 mg