Recipe details
Breakfast
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High-Protein Cottage Cheese Oat Pancakes
25min
4 servings
Cook this dish
Fluffy, golden pancakes made from blended oats, cottage cheese, eggs, and banana deliver a tender crumb with a lightly sweet, cinnamon-vanilla aroma. The cottage cheese boosts protein while the oats add hearty texture and fiber. A short batter rest helps the oats hydrate for even browning and soft centers. Cooked on a lightly oiled skillet, these pancakes are satisfying, simple, and ready fast.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
4 g
5 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Eggs
Milk
Ingredients
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Steps
Read instructions and get ready to cook
Make Oat Flour
Add rolled oats to a blender. Blend until very fine, like flour.
Mash Banana
Peel banana. Mash in a mixing bowl until smooth with no lumps.
Whisk Wet Ingredients
Add cottage cheese and eggs to the bowl with mashed banana. Whisk until evenly combined.
Add Dry Ingredients
Add blended oat flour, baking powder, cinnamon, vanilla extract, and salt. Stir just until a thick batter forms.
Rest Batter
Let the batter rest for 5 minutes so the oats hydrate for fluffier pancakes.
Heat Pan
Set a nonstick skillet over medium heat. Brush the surface lightly with olive oil.
Portion Batter
Scoop 1/4 cup batter per pancake onto the hot pan. Spread gently into neat rounds.
Cook First Side
Cook for 2 to 3 minutes until bubbles appear and edges look set.
Flip and Finish
Flip each pancake. Cook 1 to 2 minutes until golden and cooked through.
Repeat
Brush the pan with the remaining olive oil as needed. Cook the remaining batter.
Serve Warm
Serve pancakes warm without toppings to match the nutrition listed.
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