These pancakes are light, packed with protein, and perfect for a healthy breakfast or snack! Keep in mind, these are not your fluffy weekend pancakes. They’re thin, but fast, easy, and budget-friendly. Made with cottage cheese, banana, eggs, and oats, these pancakes are easy to digest and will keep you full all morning! I love topping them with peanut butter and a dash of maple syrup! Or, enjoy them dry as a healthy snack!
Cottage Cheese Blender Pancakes
These pancakes are light, packed with protein, and perfect for a healthy breakfast or snack! Keep in mind, these are not your fluffy weekend pancakes. They're thin, but fast, easy, and budget-friendly. Made with cottage cheese, banana, eggs, and oats, these pancakes are easy to digest and will keep you full all morning! I love topping them with peanut butter and a dash of maple syrup! Or, enjoy them dry as a healthy snack!
Ingredients
- 1 cup full-fat cottage cheese
- 1 banana
- 2 eggs
- ½ cup oats
- 2 Tbsp milk
- ½ tsp cinnamon
- 1 tsp baking powder
- dash salt
Instructions
- Blend all ingredients in a blender until smooth. The batter will be thick. It's okay if it's not completely smooth. Some texture is okay.
- Heat some butter on low-medium heat.
- Spoon the pancake batter onto the pan. Cook on one side until the batter starts to bubble slightly. Flip and cook on the other side.
- Enjoy with your favorite toppings!
Notes
- I used quick-oats, but rolled oats should work as well.
- Keep in mind I was using homemade cottage cheese which is significantly more dry than store-bought. If the batter is too thin, you can always add more oats.
- These pancakes are best cooked at a low temperature. Start on low-medium heat, and then you may need to turn the heat down slightly as you continue cooking them.
- The pancakes may feel undercooked when you take them off the pan. It's okay! Once they're out of the pan for half a minute to a minute they finish cooking and firm up really nicely.
