Ingredients
Equipment
Method
- Add the rolled oats to a blender and pulse for 5–10 seconds to break them down. Add the cottage cheese, eggs, and vanilla extract. Blend on high for 30 seconds until smooth and pourable. Let the batter rest for 3–4 minutes.
- Heat a non-stick frying pan or skillet over medium-low heat. Add a small knob of butter or a light spray of cooking oil.
- Pour the batter into rounds using about 3 tablespoons per pancake. Leave space between each pancake. Cook for 2–3 minutes until bubbles form across the surface and the edges look set.
- Flip each pancake once and cook for another 1½–2 minutes until both sides are deep golden-tan.
- Transfer the pancakes to a warm plate while finishing the remaining batter.
- Serve immediately with fresh berries, maple syrup, yogurt, banana, or your favorite toppings.
Nutrition
Notes
Use full-fat cottage cheese for the best texture. Let the batter rest for 3–4 minutes before cooking so the oats can absorb moisture. Cook over medium-low heat and wait for bubbles to form before flipping. These pancakes are best served immediately but can be refrigerated for up to 3 days or frozen for up to 6 weeks.
