Cottage Cheese Pancakes
These cottage cheese pancakes are made with only 4 ingredients, and the batter is made completely in a blender! Make a big batch of these fluffy pancakes on the weekend and enjoy these high protein pancakes throughout the week!
Servings: 8 Pancakes
Calories: 91kcal
Ingredients
- 1 cup Rolled Oats
- 1 cup Small Curd Cottage Cheese
- 3 large Eggs
- ½ teaspoon Baking Powder
Instructions
- Add all the ingredients to a blender. Blend for 2-3 minutes. The batter should be smooth and have no chunks left in it.
- Heat a skillet over medium heat. Add a tablespoon of butter or oil to the pan.
- Scoop the pancake batter into the pan. Cook for 2-3 minutes on the first side. When the pancake edges are dry and there are bubbles coming up the pancakes, flip the pancake onto the other side.
- Cook for another 2-3 minutes or until the pancakes are golden brown. Remove the pancakes from the pan and serve!
Video
Notes
- Do not cook the pancakes too high. Medium heat is the best for cooking pancakes. Too high and the outside will be too cooked and the inside will be raw. Too low and the pancakes will take a long time to cook.
- Depending on how big you make your pancakes will depend how many pancakes you make.
- Store leftover pancakes in the refrigerator in an airtight container for up to 4 days.
Nutrition
Calories: 91kcal | Carbohydrates: 8g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 136mg | Potassium: 90mg | Fiber: 1g | Sugar: 1g | Vitamin A: 138IU | Calcium: 52mg | Iron: 1mg