Blender Cottage Cheese and Oat Pancakes

Ingredients

• 1 cup rolled oats (certified gluten-free if needed)
• 1 cup low-fat or full-fat cottage cheese
• 2 large eggs
• 1 tablespoon maple syrup or honey (plus extra for serving)
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon ground cinnamon
• A pinch of salt
• 1–2 tablespoons milk or water (only if the batter is too thick)
• Butter or coconut oil for greasing the pan
• Optional mix-ins: Fresh blueberries, mini chocolate chips, or sliced bananas

Instructions

Step 1: Combine Dry and Wet Ingredients in the Blender

1. Measure out the rolled oats, cottage cheese, eggs, maple syrup, vanilla extract, baking powder, ground cinnamon, and a pinch of salt. Place all of these ingredients directly into the pitcher of a high-powered blender.

Step 2: Blend Until Completely Smooth

1. Secure the lid tightly on the blender. Start on a low speed to break down the oats, then increase to a medium-high speed. Blend for about 30 to 45 seconds until the batter is completely smooth and no visible oat flakes or cottage cheese curds remain. The batter should look light, airy, and pourable.
2. Note: If the batter feels too thick to pour easily, pulse in 1 tablespoon of milk or water at a time until you reach your desired consistency.

Step 3: Let the Batter Rest (Optional but Recommended)

1. Allow the batter to rest right in the blender pitcher for about 3 to 5 minutes. This short rest gives the oats time to absorb a bit of the liquid, which helps the pancakes achieve an extra fluffy rise when cooking.

Step 4: Heat the Griddle or Skillet

1. Place a large non-stick skillet or electric griddle over medium heat. Allow it to heat up for a couple of minutes. Lightly coat the surface with a small amount of butter, coconut oil, or a light spray of cooking oil. A properly heated pan ensures that your pancakes develop a golden-brown crust without burning on the outside before cooking through.

Step 5: Pour and Cook the Pancakes

1. Pour the batter onto the hot skillet using a standard measuring cup or ladle, making pancakes about 3 to 4 inches in diameter. If you are using optional mix-ins like blueberries or chocolate chips, drop a few pieces directly onto the top of each pancake right after pouring the batter.

Step 6: Flip and Finish Cooking

1. Cook the pancakes for about 2 to 3 minutes on the first side. You will know it is time to flip when the edges look slightly set and small bubbles begin to form and pop across the surface. Carefully slide a thin spatula underneath and flip each pancake. Cook for an additional 1 to 2 minutes on the second side until golden brown and cooked completely through the center.

Step 7: Serve Warm

1. Transfer the cooked pancakes to a warm plate. Repeat the process with the remaining batter, adding a little more butter or oil to the pan between batches if necessary. Serve immediately while warm with your favorite toppings.

Nutrition

Calories: 240 kcal · Protein: 18 g · Fat: 7 g · Carbohydrates: 28 g · Saturated Fat: 3 g · Fiber: 4 g · Sugar: 6 g · Sodium: 320 mg