Servings: 8–10 small pancakes
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
🌾 Ingredients
Wet Ingredients
- 1 cup low-fat cottage cheese (blended for smooth texture)
- 3 large eggs
- 1 tsp vanilla extract
- 1 tbsp maple syrup or sugar substitute (optional for sweetness)
Dry Ingredients
- 1 cup rolled oats (use gluten-free if needed; blended into oat flour)
- 1 tsp baking powder
- ½ tsp cinnamon (optional)
- Pinch salt
👩🍳 Instructions
1. Blend the batter
In a blender, combine:
✔ cottage cheese
✔ eggs
✔ vanilla
✔ oats
✔ baking powder
✔ cinnamon
✔ salt
Blend until smooth and moderately thick.
Let the batter rest 3–5 minutes to thicken.
2. Heat your pan
Use a non-stick skillet or griddle. Heat to medium.
Spray lightly with cooking spray or brush with butter.
3. Cook the pancakes
- Pour ¼ cup batter per pancake.
- Cook 2–3 minutes, until bubbles appear and edges look set.
- Flip and cook 1–2 more minutes.
TIP: Keep heat medium or medium-low so they cook through without burning.
4. Serve
Top with:
- fresh berries
- sugar-free syrup or light maple
- almond butter or peanut butter
- Greek yogurt for even more protein
💪 Macros (approx per pancake)
(Based on 10 pancakes)
- Calories: 70–85
- Protein: 6–8g
- Carbs: 7–10g
- Fat: 2–3g
⭐ Variations (Optional)
🧈 Extra-Fluffy Version
Add ½ banana + another ½ tsp baking powder.
🧁 Protein Powder Version
Add ½ cup vanilla whey or casein, increase liquid by 2–4 tbsp.
🍫 Chocolate Version
Add 2 tbsp cocoa powder + chocolate chips or sugar-free chips.
🍓 Berry Version
Fold in fresh blueberries or diced strawberries.
