Ingredients
Scale
- 2 cups rolled oats
- 3 eggs
- 1 1/2 cups cottage cheese (I like Good Culture 2%)
- 1/4 cup milk
- 1 tsp baking powder
- 1 Tbsp cane sugar
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1 tsp vanilla
- 1/2 cup frozen wild blueberries or other fruit
Instructions
- Blend the oats in a food processor on high until you have a flour-like consistency (about 30-45 seconds)
- Place remaining ingredients except any fruit into a food processor and blend until smooth (try not to over blend or it will become dense.
- Once blended add in any fruit you like such as frozen wild blueberries, sliced strawberries, sliced peach, sliced banana.
- Heat a non-stick or cast-iron pan over medium heat. Add a little butter or spray oil to grease the pan.
- Scoop 1/4 cup of batter at a time (for small to medium pancakes) or 1/2 cup for large pancakes on to the pan. Once the pancake begins to show bubbles (about 2 minutes), flip and cook for another 1-2 minutes, until cooked through.
- Remove from pan and top with fruit and maple syrup. If you want to add even more protein, add a scoop of plain Greek yogurt to your pancake stack.
Notes
- If you don't have a food processor you can use use a blender. You may need to blend in batches.
- I've made these with both 2% and 4% cottage cheese. The low-fat leads to a fluffier pancake, and the full fat will result in a slightly thicker, denser pancake.
- These store well in the fridge for up to 5 days. Reheat in the microwave for about 30 seconds.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 297
- Sugar: 2
- Sodium: 621
- Fat: 6
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 43
- Fiber: 6
- Protein: 22
- Cholesterol: 0