These pancakes are fluffy, high in protein, and incredibly simple to make. Packed full of oats and full-fat cottage cheese these are a great start to your day. If you have kids at home these are also very much so approved by my toddler. Our favorite way to eat them is with a big spoonful of peanut butter slathered on top and a sprinkling of fresh berries and bananas.
I know cottage cheese is not everyone’s favorite ( it’s not my favorite when eaten alone) but blended into these pancakes you won’t even know its there and it is a fantastic source of protein. IF you really really don’t want to add cottage cheese to these, greek yogurt also works great!
Use full-fat cottage cheese
I recommend using full-fat cottage cheese in this recipe for a couple of reasons. The first is that it simply makes them fluffier and in my opinion, taste better. The second reason is that the added fat will help you feel full for longer and provide you with greater satisfaction. While fat has been demonized in the past, it is an essential part of our diet and should not be feared. For women especially, getting adequate amounts of fat, ideally from whole food sources, is going to help your hormones function properly and your body perform well.
How to best freeze pancakes
These also freeze great so if you need quick and easy breakfasts throughout the week, prep a couple of batches on the weekend and defrost as needed. To keep them from all sticking together, flash freeze them before putting them in a bag or container. Place the pancakes on a baking sheet, freeze for 30min and then move them to your desired container. Make sure none of the pancakes are touching on the baking sheet.
Ingredients
- 1 cup cottage cheese
- 1 cup milk
- 2 eggs
- 2 tablespoons sugar
- 2 1/2 cups oats
- 4 teaspoons baking powder
- 1/2 teaspoon salt
Directions
- Add all ingredients to a blender and blend on high until smooth, about 30-60sec. Let the batter sit for a few minutes to thicken up.
- Heat a frying pan to medium-high and lightly coat with butter to prevent sticking.
- Add about 1/4 cup batter to the pan per pancake. Cook for about 4 minutes until golden brown. Flip and cook for 2-4min more. If you would like to add blueberries or chocolate chips place them on top immediately after adding the batter to the pan.
- Top with your favorite pancake toppings ie. maple syrup, peanut butter, berries, bananas, whipped cream.
