Ingredients
Makes approximately 6–8 small pancakes
- 1 cup rolled oats
- 1 cup cottage cheese
- 2 large eggs
- 1 teaspoon baking powder
- 1 tablespoon honey or maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon (optional)
- Pinch of salt
- Butter or oil, for cooking
Optional toppings
- Maple syrup or honey
- Fresh berries
- Banana slices
- Greek yogurt
- A light dusting of powdered sugar
- Peanut or almond butter
Instructions
Step 1: Add the ingredients to a blender
Add the rolled oats, cottage cheese, eggs, baking powder, honey or maple syrup, vanilla extract, cinnamon, and salt to a blender.
Step 2: Blend the batter
Blend everything for about 30–60 seconds, or until the mixture becomes smooth and creamy.
The oats should break down completely, creating a thick pancake batter.
If the batter seems extremely thick, add 1–2 tablespoons of milk and blend again. Avoid adding too much liquid, as the pancakes need a thick batter to stay fluffy.
Step 3: Let the batter rest
Allow the batter to rest for approximately 5 minutes.
This gives the oats time to absorb some of the moisture and helps create thicker, softer pancakes.
Step 4: Heat the pan
Place a non-stick skillet or frying pan over medium-low heat.
Add a small amount of butter or oil and allow the pan to heat up.
Step 5: Cook the pancakes
Spoon approximately 3 tablespoons of batter into the pan for each pancake.
Cook for about 2–3 minutes, until small bubbles begin appearing on the surface and the bottom becomes golden brown.
Step 6: Flip
Carefully flip each pancake and cook the other side for another 2–3 minutes.
The pancakes should be golden brown on both sides and cooked through in the center.
Step 7: Serve
Stack the warm pancakes on a plate and add your favorite toppings.
For the presentation shown in the image, drizzle generously with maple syrup or honey and add a light dusting of powdered sugar.