Blender Cottage Cheese Oatmeal Pancakes

A beginner-friendly recipe for fluffy pancakes made with rolled oats and cottage cheese, blended into a smooth batter and cooked in a skillet.

Ingredients

• 1 cup old-fashioned rolled oats (certified gluten-free if needed)
• 1/2 cup low-fat cottage cheese (smooth or curd style)
• 2 large eggs
• 1/3 cup milk of choice (dairy, almond, oat, or soy milk)
• 1 ripe banana
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 tablespoon butter, coconut oil, or cooking spray (for greasing the skillet)
• Pure maple syrup, fresh berries, or extra banana slices (for serving)

Instructions

1. Add the rolled oats, cottage cheese, eggs, milk, ripe banana, vanilla extract, baking powder, cinnamon, and salt directly into a high-speed blender pitcher.
2. Secure the lid and blend on medium-high speed for 45 to 60 seconds, scraping down the sides if necessary, until the batter is completely smooth, uniform, and pourable.
3. Let the batter rest in the blender for 3 to 5 minutes so the oats can absorb moisture and thicken slightly.
4. Place a non-stick skillet or griddle over medium heat and lightly coat it with butter, coconut oil, or cooking spray.
5. Pour about 1/4 cup of batter onto the hot skillet for each pancake and cook undisturbed for 2 to 3 minutes until bubbles form and the underside is golden brown.
6. Flip the pancakes and cook for an additional 1 to 2 minutes on the second side until cooked through and golden brown.
7. Transfer to a warm plate and repeat with remaining batter, wiping the skillet and adding more oil or butter between batches if needed.
8. Serve immediately with pure maple syrup, fresh berries, or a dollop of Greek yogurt.

Notes

Do not skip the rest time to ensure a thicker, fluffier structure. Keep heat at medium-low to prevent browning before the inside cooks through. Both smooth and curd cottage cheese work as the blender removes texture.