Description
If you love pancakes that are light, tender, and actually keep you full, these cottage cheese pancakes are about to become your go-to. Blended smooth, the cottage cheese disappears into the batter, leaving behind ultra-fluffy pancakes with a subtle tang and a serious protein boost. They’re quick, wholesome, and perfect for busy mornings or slow weekends alike.
Ingredients
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1 cup cottage cheese (full-fat or low-fat)
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2 large eggs
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½ cup oat flour (or blended rolled oats)
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½ teaspoon baking powder
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1 teaspoon vanilla extract
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1 tablespoon honey or maple syrup (optional)
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Pinch of salt
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Butter or oil, for cooking
Instructions
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Blend the batter
Add all ingredients to a blender. Blend for 30–45 seconds until completely smooth. The batter should be thick but pourable. If needed, add 1–2 tablespoons of milk or water. -
Heat the pan
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil. -
Cook the pancakes
Pour about ¼ cup batter per pancake. Cook for 2–3 minutes until bubbles form and edges look set. Flip and cook another 1–2 minutes until golden. -
Serve warm
Repeat with remaining batter and serve immediately with your favorite toppings.
Notes
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Blend well: A smooth batter is key—no curds left behind.
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Don’t rush the flip: Wait for bubbles and set edges so pancakes don’t break.
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Keep heat medium: Too hot and they’ll brown before cooking through.
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Customize easily: Add blueberries, chocolate chips, or cinnamon after blending.