Fluffy High Protein Cottage Cheese Oats Pancakes Recipe
These fluffy high-protein cottage cheese pancakes with oats are a delicious and nutritious breakfast option. Blended to a smooth batter, they combine the wholesome goodness of oats, creamy cottage cheese, and ripe banana, all enhanced with vanilla and cinnamon for extra warmth and flavor. Perfect for a quick, healthy meal that’s easy to prepare and packed with energy.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Blending
- Cuisine: American
- Diet: Low Fat
Ingredients
Dry Ingredients
- 2 cups Oats (old-fashioned/rolled oats are best)
- 1 & 1/2 teaspoons Baking Powder
- 1/2 teaspoon Cinnamon
Wet Ingredients
- 1/2 cup Cottage Cheese (full fat recommended)
- 1 Ripe Banana
- 1/2 cup Milk of choice (dairy or non-dairy)
- 1 teaspoon Vanilla Extract
- 1 Egg
Instructions
- Prepare Oat Flour: Place the oats in a blender or food processor and blend until they form a fine flour-like consistency, ensuring a smooth batter texture.
- Blend Batter: Add the cottage cheese, ripe banana, milk, baking powder, vanilla extract, cinnamon, and raw egg to the blender. Blend everything until the mixture is smooth and thoroughly combined.
- Preheat Cooking Surface: Heat a griddle or large non-stick skillet over medium heat. Lightly grease with cooking spray or butter to prevent sticking.
- Cook Pancakes (First Side): Pour the batter onto the griddle to your preferred pancake size. Cook until bubbles begin to form on the surface and the edges start to set, approximately 2 to 3 minutes.
- Cook Pancakes (Second Side): Flip the pancakes carefully and cook for another 1 to 2 minutes, until the pancakes turn golden brown and are cooked through completely.
- Serve: Remove from the skillet and serve immediately for the best texture and flavor.
Notes
- Use old-fashioned or rolled oats for the best texture; instant oats may result in a mushier batter.
- Full-fat cottage cheese provides a richer flavor and creamier texture, but low-fat can be used as a lighter alternative.
- Non-dairy milk substitutes like almond, oat, or soy milk work well as a dairy alternative.
- Ensure the banana is ripe for natural sweetness and better blending.
- Cook pancakes on medium heat to avoid burning while ensuring they cook through properly.
- These pancakes can be stored in the refrigerator for up to 2 days and reheated gently.
