About this recipe

Fluffy, golden pancakes packed with protein from cottage cheese and eggs — no protein powder required. These stack up beautifully for a satisfying breakfast that keeps you full all morning. Quick to blend and easy to cook, they're a weekday staple and a weekend treat all in one.

Instructions

1. 1

   Add the cottage cheese, eggs, rolled oats, baking powder, vanilla extract, maple syrup, cinnamon, and salt to a blender. Blend on high for 30–45 seconds until the batter is completely smooth. Let the batter rest for 2–3 minutes — it will thicken slightly as the rolled oats absorb moisture.

2. 2

   Heat a non-stick skillet over ^[medium-low heat]. Brush or swirl a small amount of coconut oil or butter across the surface. The pan is ready when a drop of water flicked onto it sizzles and evaporates immediately.

3. 3

   Pour about ¼ cup of batter per pancake onto the skillet, leaving space between each. Cook until bubbles form across the surface and the edges look set, about 2–3 minutes. Flip carefully with a spatula and cook for another 1–2 minutes until golden brown on the second side. Repeat with remaining batter, re-greasing the pan between batches as needed.

4. 4

   Stack the pancakes on plates and serve warm with a drizzle of maple syrup and fresh strawberries, blueberries, or raspberries, or a dollop of Greek yogurt for an extra protein boost.