Description
These Cottage Cheese Oatmeal Pancakes are a healthy and delicious way to start your day. They’re packed with protein and fiber, and they have a fluffy texture and slightly sweet flavor that everyone will love.
Ingredients
Units
Scale
- 2 cups cottage cheese (2% milkfat)
- 2 cups old-fashioned rolled oats
- 4 large eggs
- 2 teaspoons ground cinnamon
- 1/4 cup milk
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 3 teaspoons vanilla extract
- 1 pinch salt
- Non-stick cooking spray, oil, or butter
Instructions
- Blend Batter: Add cottage cheese, oats, eggs, cinnamon, milk, baking soda, baking powder, salt, and vanilla extract to a blender. Blend for 30-45 seconds, or until smooth. Avoid over-blending.
- Cook Pancakes: Heat a large non-stick skillet or griddle over medium heat. Lightly coat with non-stick spray, butter, or oil. Pour ¼ cup of batter onto the hot skillet for each pancake. Cook for 3-4 minutes per side, or until golden brown and bubbles appear on the surface. Flip carefully with a spatula.
- Serve: Repeat with remaining batter. Serve pancakes hot with your favorite toppings, such as fresh fruit, maple syrup, or whipped cream.
Notes
- Yield: This recipe makes about 18 pancakes.
- Storage: Leftover pancakes can be stored in the refrigerator for up to 3 days. Reheat in the microwave or toaster oven.
- Make Ahead: Prepare the batter ahead of time and store it in the refrigerator for up to 2 days.
- Variations:
- Add chocolate chips, blueberries, or other fruits to the batter.
- Use a different type of milk, such as almond milk or oat milk.
- Top with a dollop of Greek yogurt or a sprinkle of nuts for extra protein and healthy fats.
Nutrition
- Serving Size: 4-5 pancakes
- Calories: 400kcal
- Sugar: 12g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 200mg
