Cottage Cheese Pancakes
These flourless cottage cheese pancakes are fluffy and filling, perfect for a quick breakfast with minimal cleanup. Ideal for small batches when cooking for one or two.
Servings: 2 servings
Calories: 120kcal
Ingredients
Pancake Ingredients
- 1 cup Cottage cheese (small curd) Full fat makes them richer; low fat works too.
- 2 large Eggs They bind everything.
- 1/2 cup Oats Blended, or oat flour if preferred.
- 1 tsp Baking powder For lift.
- 1 tsp Vanilla extract Optional for flavor.
- 1/2 tsp Cinnamon Optional for flavor.
- a pinch Salt
Instructions
Preparation
- Add cottage cheese, eggs, oats, baking powder, vanilla, cinnamon, and salt to a blender. Blend until mostly smooth, leaving a few tiny curds.
- Let the batter rest for 2 minutes to allow the oats to thicken the mixture.
- Preheat a pan over medium to medium-low heat.
- Lightly grease the pan with butter or oil.
Cooking
- Pour small amounts of batter (3 to 4 inches wide) onto the pan.
- Cook until the edges look set and the top has a few bubbles, then flip and cook until golden.
Notes
Best tips for success include maintaining medium-low heat, keeping pancakes small for easy flipping, and blending until smooth for a classic texture. You can prepare the batter ahead of time but it thickens, so stir in a splash of milk to loosen before cooking.