Easy High-Protein Pancakes with Oats
Nutritious and delicious high-protein pancakes that are simple to make and perfect for busy mornings or leisurely brunches.
Ingredients
Main Ingredients
- 2 cups large-flake oats
- 1 cup cottage cheese Can substitute with dairy-free option
- 1/3 cup milk Can use non-dairy milk
- 2 large eggs Can substitute with flaxseed meal for a vegan option
- 2 tbsp maple syrup Can swap for honey or other sweetener
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 tsp cinnamon
Instructions
Preparation
- Place all ingredients in a blender. Purée until well combined, stopping to stir if the mixture is not coming together.
- Set the blended batter aside for 10 minutes to allow the oats to thicken.
Cooking
- Preheat a large non-stick frying pan over medium heat and lightly grease it.
- Pour 1/4 cup (60 mL) of batter into the pan for each pancake, taking care not to overcrowd.
- Cook until the bottoms are golden and edges are slightly dry, about 2 minutes.
- Flip the pancakes and cook until puffed and golden for another 1 to 2 minutes.
- Transfer the pancakes to plates or a wire rack and repeat with the remaining batter.
Serving
- Serve warm with your favorite toppings, such as sautéed apple slices or fresh berries.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag. Reheat in the microwave or on a skillet.