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Protein-Packed Oat Pancakes

These pancakes are a healthy breakfast option packed with protein from cottage cheese, oats, and eggs, providing a filling yet light meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup cottage cheese Use low-fat for a lighter option.
  • 1 cup milk Can use unsweetened almond or oat milk.
  • 4 large eggs
  • 2 cups rolled oats Use certified gluten-free oats if needed.
  • 1 tablespoon sweetener Optional, like honey or maple syrup.
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract Optional.

Method
 

Preparation
  1. In a blender, combine the cottage cheese, milk, eggs, oats, sweetener, baking powder, salt, and vanilla extract. Blend until smooth.
  2. Preheat a non-stick skillet or griddle over medium heat.
Cooking
  1. Pour about 1/4 cup of the batter onto the skillet for each pancake.
  2. Cook until bubbles appear on the surface and the edges look set, about 3-4 minutes.
  3. Flip and cook for another 2-3 minutes until golden brown.
  4. Repeat with the remaining batter.
Serving
  1. Serve warm with your choice of toppings such as fresh fruit, honey, or nut butter.

Notes

These pancakes work well for meal prep. Cool completely before storing in airtight containers. They last 3-4 days in the fridge and up to 2 months in the freezer.