Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 12 – 16 pancakes
Ingredients:
- ½ cup cottage cheese (2% or 4% milk fat)
- ½ cup rolled oats
- 2 eggs
- ¼ tsp cinnamon (optional)
- 1 tbs butter
- Berries or applesauce (for serving)
Instructions:
- In a blender, combine the cottage cheese, rolled oats, eggs, and cinnamon (if using).
- Blend on high until a super smooth batter is achieved.
- Warm a nonstick or cast iron skillet over medium heat. Add half of the butter and let it melt.
- Pour a small amount of the batter into the skillet, spreading it thinly. Cook for about 2 minutes per side, ensuring little bubbles form and the top is mostly set before flipping each pancake to ensure they are cooked through.
- Melt the remaining butter and repeat the cooking process with the remaining batter.
- Serve the pancakes warm, and top them with your desired berries or applesauce.
Notes:
- Store any leftovers in an airtight container in the fridge for up to 3 days. Warm the pancakes briefly before serving.
- If desired, you can use ricotta cheese as a substitute for cottage cheese.
