Prep time: 5 mins | Cook time: 10 mins | Servings: 2 (makes ~6 fluffy pancakes)
Ingredients
- 1 cup Low-Fat Cottage Cheese
- 1 cup Rolled Oats (or Oat Flour)
- 2 large Eggs
- 1 scoop (approx. 30g) Vanilla Protein Powder (Whey-Casein blend works best for fluffiness)
- 1 tsp Baking Powder
- 1 tsp Vanilla Extract
- ½ tsp Ground Cinnamon (optional)
- 1–2 tbsp Milk or Almond Milk (if batter is too thick)
- Cooking spray or butter for the griddle/skillet
Instructions
- Blend the Batter:In a high-speed blender, combine the cottage cheese, rolled oats, eggs, vanilla protein powder, baking powder, vanilla extract, and cinnamon. Blend on high for 30–60 seconds until completely smooth and creamy. (If the batter feels too thick, add 1 tablespoon of milk at a time until it reaches a pourable pancake consistency.)
- Heat the Griddle:Preheat a non-stick skillet or griddle over medium-low heat and lightly coat with cooking spray or a dab of butter.
- Cook the Pancakes:Pour about ¼ cup of batter onto the hot skillet for each pancake. Cook for 2–3 minutes until tiny bubbles form on top and the edges look set.
- Flip & Golden Sear:Gently flip and cook for another 1–2 minutes on the other side until puffy and golden brown.
- Serve:Stack high and top with fresh berries, a drizzle of sugar-free maple syrup, or a spoonful of Greek yogurt!
Macros (Per Serving – 3 Pancakes)
- Protein: ~30g
- Net Carbs: ~22g
- Fat: ~6g
- Calories: ~270 kcal
