Flourless Cottage Cheese Pancakes
These flourless pancakes combine cottage cheese and eggs for a high-protein, fluffy breakfast that’s simple and quick to make.
Ingredients
Main Ingredients
- 1 cup cottage cheese Use full-fat for richer flavor.
- 4 large eggs
- 1/2 cup oats or almond flour Use almond flour for a keto option.
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- a pinch salt
- for cooking Butter or oil For a non-stick surface.
Instructions
Preparation
- In a blender, combine cottage cheese, eggs, oats, baking powder, vanilla extract, and salt. Blend until smooth.
- Heat a non-stick skillet over medium heat and add a little butter or oil.
Cooking
- Pour small amounts of the batter onto the skillet and cook until bubbles form on the surface.
- Flip and cook until golden brown on the other side.
- Serve warm with your favorite toppings.
Notes
Store leftovers in an airtight container in the fridge for up to three days or freeze for up to two months with parchment paper between pancakes to prevent sticking.