Servings: 2–3 (makes 4–6 small pancakes)
Prep Time: 5 minutes
Cook Time: 5–7 minutes
🧾 Ingredients
- ½ cup cottage cheese
- 2 large eggs
- ¼ cup oats (or almond flour for lower-carb option)
- ½ teaspoon baking powder
- Optional: pinch of salt, cinnamon, or vanilla extract for flavor
👩🍳 Instructions
-
Mix ingredients
In a bowl, combine cottage cheese, eggs, oats (or almond flour), and baking powder. Stir until smooth.
Optional: Use a blender for extra fluffy pancakes. -
Heat pan
Preheat a non-stick skillet over medium-low heat. Lightly grease with butter or oil. -
Cook pancakes
Scoop about 2–3 tablespoons of batter per pancake onto the skillet. Cook 2–3 minutes until bubbles form on the surface, then flip and cook another 1–2 minutes until golden brown. -
Serve
Serve warm with:- Fresh berries or banana slices
- Greek yogurt
- Nut butter or sugar-free syrup
- Sprinkle of cinnamon
💡 Tips & Variations
- Extra fluffy: Blend the batter in a blender
- Low-carb: Use almond flour or coconut flour instead of oats
- Protein boost: Add 1 scoop vanilla protein powder
- Make-ahead: Pancakes keep in the fridge for 2–3 days; reheat in a skillet or microwave
