Description
Quick, protein-packed pancakes made with cottage cheese and eggs, adaptable for low-carb diets.
Ingredients
- 1 cup cottage cheese
- 3 large eggs
- 1/2 cup oats or 1/2 cup almond flour (for keto version)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- Pinch of salt
- Butter or oil for cooking
Instructions
- Add all ingredients (cottage cheese, eggs, oats or almond flour, baking powder, vanilla, and salt) to a blender.
- Blend until the mixture is smooth and slightly thick. Scrape down sides and pulse if needed.
- Heat a non-stick skillet over medium heat and add a small pat of butter or a teaspoon of oil to coat the surface.
- Pour 2–3 tablespoons of batter per pancake into the skillet.
- Watch for tiny bubbles on the surface and edges that look set (about 2–3 minutes). Flip carefully.
- Cook until golden brown on the second side (another 1–2 minutes).
- Transfer to a warm plate and repeat with remaining batter.
Notes
To make pancakes ultra-smooth, use small-curd cottage cheese and blend longer. Oats add a bready note; almond flour makes it grain-free. For a dairy-free option, use ricotta or a tofu blend.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Blending
- Cuisine: American