Flourless Cottage Cheese Pancakes (Print version)

Fluffy flourless cottage cheese pancakes made in a blender with oats, eggs, and cottage cheese for an easy high-protein breakfast.

# Ingredients:

For the pancakes

01 - 1 cup (225 g) full-fat cottage cheese
02 - 1 cup (90 g) old-fashioned oats, certified gluten-free if needed
03 - 4 large eggs
04 - 1 teaspoon baking powder
05 - 1 teaspoon vanilla extract
06 - 1/2 teaspoon ground cinnamon
07 - 1/4 teaspoon fine salt
08 - 1-2 teaspoons butter or neutral oil, for cooking

For serving

09 - Fresh berries, maple syrup, Greek yogurt, or nut butter

# Instructions:

01 - Add cottage cheese, oats, eggs, baking powder, vanilla, cinnamon, and salt to a blender. Blend until mostly smooth, 20-30 seconds.
02 - Let the batter sit for 10 minutes so the oats hydrate and the mixture thickens.
03 - Warm a nonstick skillet or griddle over medium-low heat. Add a thin coat of butter or neutral oil.
04 - Spoon about 3 tablespoons batter per pancake into the skillet. Cook until the edges look set and the underside is golden, 2-3 minutes.
05 - Flip gently with a thin spatula and cook 1-2 minutes more, until the centers feel set and springy.
06 - Serve right away with berries, maple syrup, yogurt, or nut butter. Keep batches warm in a 200°F oven if needed.

# Good to know:

01 - Makes about 12 small pancakes.
02 - Use certified gluten-free oats and baking powder if serving gluten-free eaters.
03 - Batter can be refrigerated overnight, but it may need 1-2 tablespoons water or milk before cooking.

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