Cottage Cheese Pancakes

These Cottage Cheese Pancakes are high in protein, rich in fiber, and made without any protein powder. Cottage cheese and eggs provide plenty of protein, while oats replace regular flour and add fiber. Best of all, the entire batter comes together in a blender, making these pancakes incredibly easy to prepare.

Author: Jules' Menu

Meal Type: Breakfast

Cuisine: American

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 2 Servings

Calories: 305 kcal per serving

Ingredients

⅔ cup - rolled oats
½ - banana
7 ounces - cottage cheese
2 - eggs
1 tsp - baking powder
1–2 tsp - butter or oil

Instructions

Place the rolled oats in a blender and blend until they form a fine flour. Add the banana, cottage cheese, eggs, and baking powder, and blend again until the batter is smooth.
Heat a little oil or butter in a skillet over medium heat. Add about 3½ tablespoons of batter for each pancake and cook for 3 to 4 minutes, or until the underside is golden brown and the edges are set. Carefully slide a spatula underneath the pancake, flip it, and cook for another 2 to 3 minutes, until the second side is golden brown and the pancake is cooked through.
Transfer the pancake to a wire rack or plate and repeat with the remaining batter until you have 4 thick pancakes. To speed things up, cook the pancakes in two small skillets at the same time or cook two pancakes side by side in one large skillet.
Serve the cottage cheese pancakes warm with syrup, butter, jam, powdered sugar, or your favorite toppings. Alternatively, let the pancakes cool completely on a wire rack, then transfer them to an airtight container and refrigerate for up to 2 days. Enjoy them cold or reheat before serving.

Nutrition