blender oat-cottage cheese pancake

Ingredients

• 1 cup cottage cheese
• 1 cup rolled oats
• 2 large eggs
• 1 teaspoon baking powder
• 1 tablespoon honey or maple syrup (optional)
• 1 teaspoon vanilla extract (optional)
• Pinch of salt

Instructions

1. Blend the batter
   • Add cottage cheese, oats, eggs, baking powder, honey/maple syrup, vanilla, and salt to a blender.
   • Blend until smooth and creamy.
2. Rest the batter
   • Let it sit for 2–5 minutes so the oats absorb some moisture.
3. Cook
   • Heat a lightly greased nonstick skillet over medium heat.
   • Pour about ¼ cup batter per pancake onto the pan.
4. Flip
   • Cook for 2–3 minutes until bubbles form on top and the edges look set.
   • Flip and cook another 1–2 minutes until golden brown.
5. Serve
   • Stack the pancakes and serve with maple syrup, honey, fresh fruit, yogurt, or a dusting of powdered sugar.

Yield

Makes about 8–10 small pancakes (2–3 servings).

Nutrition Highlights

These pancakes are:

• High in protein (from cottage cheese and eggs)
• Naturally gluten-free if using certified gluten-free oats
• No flour required

If you’d like, I can also give you a banana version, high-protein version (30g+ protein per serving), or exact measurements scaled for 1 person or a family of 4.