This easy Cottage Cheese Pancakes recipe is made in a blender using whole foods and contain 5 grams of protein at just 100 calories each. Best of all, they are healthy, fluffy, and TASTE amazing!
Preheat a hot griddle or skillet over medium heat.
Add oats and baking powder to a food processor or blender and blend until they're as fine as flour.
Add the cottage cheese, eggs, water, vanilla, oil and cinnamon and blend until smooth.
Pour about 1/4 cup batter onto griddle to form pancake. Cook on one side until bubbles begin to appear on the surface of the pancake. Flip and cook on the other side until golden.
Serve with fresh fruit and real maple syrup, or a low sugar syrup.
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Notes
Serving size is one pancake.Yield: Makes about seven, 4-inch pancakes. Feel free to double the recipe if you're feeding a bigger group.Protein Powder: The protein richness from these pancakes comes from the cottage cheese (26 grams protein/cup) and oats (10 grams protein/cup, but you could add 1/2 scoop of protein powder to the batter if you'd like.Lemon Cottage Cheese Pancakes: Add zest of one small lemon to the batter.Freezing Instructions: Allow cottage cheese pancakes to cool, then lay them in a single layer on a plate or baking sheet and freeze for 30 minutes (to help keep them from sticking together). Then place them in a freezer safe container and freeze for up to 3 months. Warm from frozen in the microwave.