Description
Light, fluffy, high-protein pancakes made without flour in just eight minutes.
Ingredients
- ½ cup cottage cheese (120 g)
- 2 large eggs
- ¼ cup oats or ¼ cup almond flour (20-25 g)
- ½ tsp baking powder (2 g)
- Optional: 1 Tbsp Greek yogurt for extra fluff
Instructions
- Add cottage cheese, eggs, oats or almond flour, and baking powder to a blender. Blend until smooth.
- Optional: rest batter 2-3 minutes to thicken.
- Heat non-stick pan over medium heat and lightly grease.
- Pour small circles of batter onto the pan.
- Cook 2-3 minutes per side until golden and puffed.
- Serve warm with fruit, syrup, or cinnamon.
Notes
Use almond flour for softer, lower-carb pancakes. Keep pancakes small for easier flipping. Store leftovers up to 3 days in the fridge or freeze for 2 months.
- Prep Time: 2 minutes
- Cook Time: 6-8 minutes
- Category: Breakfast
- Method: Blender
- Cuisine: American