Cottage Cheese Oatmeal Protein Pancakes
A nutritious and delicious pancake recipe packed with protein and fiber, perfect for breakfast or post-workout meals. Simple to make and customizable with toppings.
Ingredients
Main ingredients
- ½ cup cottage cheese Can substitute with yogurt.
- 2 pieces eggs Can replace with flax eggs for a vegan option.
- ½ cup rolled oats Works well; can substitute with quick oats.
- 1 pinch salt
- 1 teaspoon baking powder
- 1 tablespoon almond butter Any nut butter can be used.
- 1 tablespoon maple syrup Can adjust based on sweetness preference.
- 1-3 tablespoons hemp seeds (optional) For added nutrition.
Instructions
Preparation
- Add all the ingredients to a blender. Place wet ingredients like eggs near the bottom for easier blending.
- Blend until smooth, scraping down the sides as necessary.
Cooking
- Heat a skillet over medium-high heat and add a bit of butter.
- Pour about 3 tablespoons of batter for each pancake into the skillet.
- Cook until bubbles form on top and the underside is golden brown.
- Flip the pancake and cook for an additional 2 minutes until browned on both sides.
Serving
- Serve warm with toppings such as maple syrup, almond butter, and fresh berries.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the microwave for 30 seconds or on a skillet over low heat until warmed through. These pancakes can also be frozen for up to a month, separating layers with parchment paper.