Description
These Oat Flour Cottage Cheese Pancakes have 28 grams of protein per serving for a healthy high-protein breakfast!
Ingredients
Units
- 1 cup quick oats or oat flour
- 2 tsp baking powder
- 2 eggs
- 1 cup cottage cheese
- 1 tsp vanilla extract
- 2 tbsp milk, if needed
- oil or butter for the pan
Instructions
- If using rolled oats, blend them in a blender or food processor until finely ground. (Skip this step if using pre-made oat flour.)
- In a large mixing bowl, whisk the eggs. Add the cottage cheese (you can leave it as is, or blend it), vanilla extract, and mix until smooth.
- Add the oat flour and baking powder . Gently fold everything together until just combined. Don’t overmix the batter, a few small clumps of flour is ok.
- If the batter is too thick, stir in 1-2 tablespoons of milk to loosen it slightly. (It should be thick but scoopable.)
- Heat a lightly greased non-stick skillet over medium heat. Scoop about ¼ cup of batter per pancake into the pan. Cook for 2–3 minutes until bubbles form and the edges look set, then flip and cook another 2-3 minutes until golden brown.
- Serve warm with your favourite toppings like maple syrup, fresh fruit, or nut butter
Notes
- Mix batter gently to keep pancakes light and fluffy.
- Add a splash of milk if the batter is too thick.
- Use a non-stick pan for easy flipping.
- Cook on medium-low heat so they cook through without burning.
- If you find you’re pancakes are fully cooked in the middle, add 1 tsp of water to the pan and cover with a lid for 2-3 minutes. This will help steam the centre of the pancakes.
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 400
- Sugar: 2g
- Fat: 14g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 28g