Cottage Cheese Pancakes (Printable Version)
# What You'll Need:
01 -
1 cup rolled oats
02 -
1 cup cottage cheese
03 -
4 large eggs
04 -
1 tablespoon pure maple syrup or honey
05 -
1 teaspoon pure vanilla extract
06 -
1 teaspoon baking powder
07 -
¼ teaspoon ground cinnamon (optional)
08 -
Butter or oil for cooking pancakes
→ Flavor Variations
09 -
Zest and juice of 1 small lemon
10 -
1 cup blueberries
11 -
1/2 to 2/3 cup chocolate chips
12 -
Increase the cinnamon to 1/2 teaspoon
13 -
1/2 cup chopped pecans
→ For Serving
14 -
Pure maple syrup
15 -
Butter
16 -
Berries or banana slices
# Step-by-Step Directions:
01 -
If you'd like to keep the pancakes warm between batches, preheat the oven to 200 degrees F.
02 -
In a high-speed blender, place the oats, cottage cheese, eggs, maple syrup, vanilla, baking powder, and cinnamon (if using). Blend on high speed until the batter is smooth and creamy, stopping to scrape down the blender as needed.
03 -
Transfer the batter to a bowl and fold in any mix-ins. Let rest while you preheat the griddle and prep any toppings.
04 -
Heat a griddle or skillet over medium-low heat. Brush lightly with oil or melt a little butter in the pan. Portion ¼ cupfuls of batter onto the hot griddle and cook for 2 to 3 minutes, until the edges look dry and some bubbles form on top. Flip and continue to cook for 1 to 2 additional minutes.
05 -
Repeat with the remaining batter, adding a little more butter or oil to the pan between batches as needed. Place on a wire rack set on top of a baking sheet and keep warm in the oven while you finish the remaining batches. Serve warm with desired toppings.
# Helpful Notes:
01 -
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days.
02 -
To reheat, warm pancakes in a toaster on medium setting or in the microwave.
03 -
To freeze, lay the pancakes in a single layer on a parchment-lined baking sheet, freeze, and then transfer to a zip-top bag for up to 2 months. Reheat directly from frozen.