Description

Cottage cheese oatmeal pancakes are a protein-packed, gluten-free breakfast option blending the creaminess of cottage cheese with the heartiness of oats. Perfectly sweetened with ripe banana and made entirely in a blender, these quick and easy pancakes are a nutritious way to start your day.

Ingredients

1 cup low-fat (2%) cottage cheese
1 cup old-fashioned oats (certified gluten-free if needed)
1 ripe banana
2 large eggs
1 tsp vanilla extract
1 tsp ground cinnamon
1 tsp baking powder

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Instructions

Blend Ingredients:
- Combine all ingredients in a blender. Blend on high for 30-45 seconds until smooth, scraping the sides as needed.
Preheat Pan:
- Heat a non-stick skillet over medium-low heat and lightly grease with butter or cooking spray.
Cook Pancakes:
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook for 3-4 minutes until bubbles appear and edges darken slightly. Flip and cook for another 2-3 minutes until golden.
- Repeat with the remaining batter, greasing as needed.

Notes

For added nutrition, mix in chia seeds or flaxseeds.
Omit banana and cinnamon for savory variations with herbs and spices.