Ingredients
Scale
- 1 cup cottage cheese (low-fat or full-fat)
- 2 large eggs
- 1 cup quick oats
- 1 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
- Cooking spray or butter for greasing
Instructions
- Heat a non-stick skillet over medium heat and grease it with cooking spray or butter.
- In a mixing bowl, whisk together the cottage cheese, eggs, vanilla extract, and salt until well combined.
- Gently fold in the oats and baking powder until just mixed; avoid overmixing.
- Pour about half a cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface.
- Flip pancakes when golden brown on one side and cook for another minute until both sides are golden.
- Serve hot, topped with your favorite fruits or yogurt.
Notes
- For added flavor, mix in chocolate chips or cinnamon.
- Store leftovers in an airtight container in the fridge for up to three days; reheat in a toaster or microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake (approximately 80g)
- Calories: 150
- Sugar: 2g
- Sodium: 250mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 70mg