Servings: 1 serving
Calories: 492kcal
Ingredients
- 2 large eggs ~100 g
- 2/3 cup cottage cheese 160 g, low-fat
- 1/2 cup rolled oats 50 g
- 1 tablespoon sugar 12 g
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 teaspoon cinnamon optional
- 1/2 teaspoon vanilla extract optional
Instructions
- Blend everything. Add the eggs, cottage cheese, rolled oats, sugar, baking powder, cinnamon (if using), vanilla (if using), and salt to a high-speed blender. Blend until completely smooth — no oat pieces should be visible.2 large eggs, 2/3 cup cottage cheese, 1/2 cup rolled oats, 1 tablespoon sugar, 1/2 teaspoon baking powder, 1/8 teaspoon salt, 1/4 teaspoon cinnamon, 1/2 teaspoon vanilla extract
- Rest the batter. Let the batter sit for 10 minutes. The oats will absorb the liquid and the batter will thicken noticeably. Don't skip this — a thin batter won't hold its shape in the pan.
- Heat the pan. Warm a non-stick skillet over medium to medium-low heat. No oil or butter needed — the batter is moist enough to cook without sticking on a good non-stick surface.
- Cook the pancakes. Add about 2 tablespoons of batter per pancake. Cook until bubbles form on the surface and the edges look set — the top should no longer look wet or glossy.
- Flip and finish. Flip carefully and cook for another 1 to 2 minutes, until lightly golden on the bottom and cooked through.
- Serve. Plate and serve straight away with your toppings of choice.
Notes
Makes about 8 pancakes, which is 1 serving. Macros are estimated for the full recipe. Vanilla extract is optional and not included in the macro estimate.
Nutrition
Calories: 492kcal | Carbohydrates: 50g | Protein: 37.1g | Fat: 15.5g | Fiber: 5.3g
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