Ingredients (Makes 8–10 small pancakes)

• 1 cup (100 g) old-fashioned rolled oats
• 1 cup (225 g) cottage cheese
• 2 large eggs
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract (optional)
• 1 tablespoon honey or maple syrup (optional)
• ½ teaspoon cinnamon (optional)
• Pinch of salt
• Butter or cooking spray for the pan

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Instructions

Step 1

Add all ingredients to a blender.

Blend for 30–60 seconds until completely smooth.

Step 2

Let the batter rest for 5 minutes. This allows the oats to absorb moisture and creates fluffier pancakes.

Step 3

Heat a non-stick skillet over medium-low heat.

Lightly grease with butter or oil.

Step 4

Pour about ¼ cup batter for each pancake.

Cook 2–3 minutes until bubbles appear and the edges begin to set.

Step 5

Flip carefully.

Cook another 1–2 minutes until golden brown.

Step 6

Serve warm with:

• Maple syrup
• Fresh berries
• Banana slices
• Greek yogurt
• Powdered sugar
• Peanut butter
• Honey

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Nutrition Information

Per serving (2 pancakes) (approximate)

Nutrition will vary depending on the cottage cheese and any optional sweeteners used.

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Helpful Tips

• Blend longer for extra smooth pancakes.
• Don’t cook over high heat; medium-low gives the best golden color.
• If the batter is too thick, add 1–2 tablespoons of milk.
• If too thin, add a tablespoon of oats and blend again.

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Variations

Chocolate Chip

Fold in ¼ cup mini chocolate chips after blending.

Blueberry

Add ½ cup fresh blueberries after pouring batter onto the pan.

Banana

Blend in one ripe banana.

High Protein

Add one scoop vanilla protein powder and 2–3 tablespoons milk if needed.

Gluten-Free

Use certified gluten-free oats.

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Storage

• Refrigerator: Up to 4 days in an airtight container.
• Freezer: Up to 2 months. Freeze between sheets of parchment paper.
• Reheat: Microwave for 20–30 seconds or toast until warmed through.

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Frequently Asked Questions

Q: Can I use quick oats instead of rolled oats?
A: Yes. Quick oats work well and create a slightly smoother texture.

Q: Can I make these without a blender?
A: Yes. Use oat flour instead of rolled oats and whisk all ingredients together thoroughly.

Q: Can I substitute Greek yogurt for cottage cheese?
A: Yes. Greek yogurt works well, though the pancakes will be a bit less fluffy.

Q: Can I make them dairy-free?
A: You can use a dairy-free cottage cheese alternative, though the texture may differ.

Q: Why are my pancakes falling apart?
A: They may need more cooking time before flipping. Wait until bubbles form and the edges are set.

Q: Can I make the batter ahead of time?
A: Yes. Refrigerate for up to 24 hours and stir before using.

Q: Are these good for meal prep?
A: Yes. They freeze and reheat very well, making them a convenient high-protein breakfast.