Fluffy Cottage Cheese Oat Pancakes

Ingredients

• 1 cup (90 g) rolled oats

• 1 cup (225 g) cottage cheese

• 2 large eggs

• 1 teaspoon baking powder

• 1 teaspoon vanilla extract

• 1–2 tablespoons honey or maple syrup (optional)

• ¼ teaspoon cinnamon (optional)

• 1–3 tablespoons milk, as needed

• 1 teaspoon butter or cooking oil, for greasing the pan

• Maple syrup, fresh berries, or sliced banana, for serving

Instructions

1. Add ingredients to the blender: Combine the rolled oats, cottage cheese, eggs, baking powder, vanilla, and optional honey and cinnamon.

2. Blend until smooth: Blend for 30–60 seconds. Let the batter rest for 3–5 minutes so the oats absorb some moisture. Add a little milk if it is too thick.

3. Heat the pan: Lightly grease a nonstick skillet and heat over medium-low heat.

4. Pour the batter: Add about ¼ cup of batter per pancake. Leave space between pancakes.

5. Cook the first side: Cook for 2–3 minutes, until bubbles appear on the surface and the edges begin to look set.

6. Flip carefully: Turn the pancakes over and cook for another 1–2 minutes, until golden brown and cooked through.

7. Serve: Stack the pancakes on a plate and drizzle with maple syrup or honey. Add fresh berries or banana if desired.

Tips for Perfect Pancakes

• Use medium-low heat to prevent the outside from browning too quickly.

• If the batter is too runny, add 1–2 tablespoons of oats and blend again.

• If the batter is too thick, add milk one tablespoon at a time.

• Flip only after the edges begin to set; these pancakes are softer than traditional flour pancakes.

Nutrition Information

Estimated per serving, based on 4 servings without toppings:

Nutrition varies by the type of cottage cheese, oat brand, and optional sweeteners.

Nut and Allergen Information

• Peanuts and tree nuts: Not included in the recipe as written.

• Contains: Eggs, milk/dairy, and oats.

• Gluten: Oats may be cross-contaminated with wheat; use certified gluten-free oats if necessary.

• Nut-free preparation: Check ingredient labels and prevent cross-contact if preparing for someone with a nut allergy.

Storage

• Refrigerate cooled pancakes in an airtight container for up to 3–4 days.

• Freeze between layers of parchment paper for up to 2 months.

• Reheat in a skillet, toaster, or microwave until hot throughout.