Cottage Cheese Oat Pancakes

 Ingredients

• 1 cup (225 g) cottage cheese
• 2 large eggs
• 1 cup (90 g) rolled oats
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1 tbsp honey or maple syrup, optional
• ¼ tsp cinnamon, optional
• Pinch of salt
• 1–2 tbsp milk, only if the batter is too thick
• 1 tsp butter or oil, for cooking

 Instructions

1. Blend the batter:
   Add cottage cheese, eggs, oats, baking powder, vanilla, honey/maple syrup, cinnamon, and salt to a blender.
2. Blend for 30–60 seconds until the mixture is mostly smooth and creamy.
3. Rest the batter:
   Let it sit for 3–5 minutes. The oats will absorb some moisture and thicken the batter.
4. If the batter seems too thick, add 1 tablespoon milk at a time until it reaches a thick but pourable consistency.
5. Heat the pan:
   Place a nonstick skillet over medium-low heat and lightly grease with butter or oil.
6. Cook:
   Pour about ¼ cup batter for each pancake. Cook for 2–3 minutes, until bubbles appear on the surface and the edges look set.
7. Carefully flip and cook for another 1–2 minutes, until golden brown.
8. Repeat with the remaining batter.
9. Serve:
   Stack the pancakes and drizzle with a little maple syrup or honey. Add fresh berries or banana if desired.

 Serving Ideas

Try topping them with:

• Fresh strawberries or blueberries
• Banana slices
• Greek yogurt
• A small drizzle of maple syrup
• Peanut or almond butter if there is no nut allergy

 Approximate Nutrition

Per serving (⅓ of recipe, without toppings):

• Calories: 300–330 kcal
• Protein: 20–23 g
• Carbohydrates: 30–35 g
• Fat: 10–12 g
• Fiber: 3–4 g
• Sugar: 5–7 g

Nutrition is approximate and depends on the cottage cheese and toppings used.

 Nut & Allergen Information

• Contains: milk/dairy and eggs.
• Oats: naturally gluten-free, but use certified gluten-free oats if gluten contamination is a concern.
• Nuts: No nuts are required in the pancake batter.
• If adding nut butter or nuts, the recipe will contain peanuts/tree nuts.
• Check packaged ingredients for possible cross-contact.

 Q&A

Q: Can I use quick oats?
Yes. Quick oats work well and may make the batter slightly smoother.

Q: Can I make these without a blender?
Yes, but the oats will remain more noticeable. You can use oat flour instead.

Q: Why are my pancakes not fluffy?
Make sure your baking powder is fresh and cook them over medium-low heat rather than very high heat.

Q: Can I freeze them?
Yes. Cool completely, separate with parchment paper, and freeze in an airtight container for up to about 2 months.