Thick Fluffy Protein Pancakes that actually taste good!! Using Good Culture Cottage Cheese!

Ingredients

• 1 cup Rolled Oats (Blend into a fine flour before adding other ingredients)
• 1 cup Cottage Cheese (Full‑fat or low‑fat, with live active cultures for best texture)
• 2 large Eggs (Room temperature for even mixing)
• 2 tablespoons Sweetener (Honey, maple syrup, or preferred liquid sweetener; adjust to taste)
• 1 teaspoon Vanilla Extract (Pure vanilla extract for flavor)
• ¼ cup Whipped Cream (optional topping) (For serving)
• ½ cup Blueberries (optional topping) (Fresh or frozen, rinsed)
• 2 tablespoons Pumpkin Seeds (optional topping) (Toasted for extra crunch)

Instructions

1. Blend Oats into Flour

   Add the rolled oats to the blender and blend on high until a fine, powdery flour forms.

   Time: PT1M

2. Add Remaining Batter Ingredients

   To the oat flour, add cottage cheese, eggs, sweetener, and vanilla extract. Blend until the mixture is completely smooth and thick.

   Time: PT2M

3. Rest the Batter

   Let the batter sit for about 2 minutes. This allows the oat flour to absorb moisture and the batter to thicken slightly.

   Time: PT2M

4. Preheat the Skillet

   Place the non‑stick skillet over medium heat and let it warm for 2 minutes. Lightly coat with a thin layer of oil or butter if the skillet is not fully non‑stick.

   Time: PT2M

   Temperature: 350°F

5. Cook the Pancakes

   Pour about ¼ cup of batter onto the hot skillet for each pancake. Cook 2‑3 minutes until bubbles form on the surface and the edges look set, then flip and cook another 2 minutes until golden.

   Time: PT5M

   Temperature: 350°F

6. Serve and Garnish

   Stack the pancakes on a plate, top with a dollop of whipped cream, scatter blueberries and toasted pumpkin seeds. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

130

Protein

10 g

Carbohydrates

15 g

Fat

4 g

Fiber

2 g