High-protein, low-carb, and naturally gluten-free — fluffy pancakes made in minutes!
Servings: 6 small pancakes (2 servings)
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
✅ Ingredients
- ½ cup cottage cheese (low-fat for fewer points)
- 2 large eggs
- ¼ cup oats (or almond flour for lower carb/points)
- ½ tsp baking powder
- Pinch of cinnamon or vanilla extract (optional, for flavor)
- Cooking spray or a little olive oil
👩🍳 Instructions
- Blend: Add cottage cheese, eggs, oats (or almond flour), baking powder, and any optional flavorings to a blender. Blend until smooth.
- Heat Pan: Lightly grease a nonstick skillet with cooking spray and heat over medium-low.
- Cook Pancakes: Pour batter in small circles (about 3 inches). Cook 2–3 minutes until bubbles form and edges look set. Flip and cook another 1–2 minutes until golden.
- Serve: Top with fresh berries, a drizzle of sugar-free syrup, or a spoonful of Greek yogurt.
💡 Notes & Tips
- Weight Watchers Points (per serving, ~3 pancakes): 3 points with oats, 2 points with almond flour (using low-fat cottage cheese).
- Make-ahead: Cook, cool, and refrigerate up to 3 days, or freeze with parchment between pancakes. Reheat in toaster or skillet.
- For extra fluff: Separate the eggs, whip the whites, and fold in gently.
