Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2–3
Yield: About 8–10 small pancakes
Ingredients
- 1 cup rolled oats
- ¾ cup cottage cheese
- 2 large eggs
- 1 ripe banana
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- 1–2 tablespoons milk, only if needed
- Pinch of salt
- 1 teaspoon butter or oil, for cooking
Optional Toppings
- Fresh berries
- Sliced banana
- Greek yogurt
- Peanut butter
- Sugar-free maple syrup
- Chopped nuts
Step-by-Step Instructions
Step 1: Add Ingredients to Blender
Add the rolled oats, cottage cheese, eggs, banana, baking powder, vanilla, cinnamon, and salt to a blender.
Step 2: Blend
Blend on high for about 30–45 seconds, scraping down the sides if necessary.
Blend until the batter is mostly smooth and creamy.
Tip: Let the batter rest for 2–3 minutes. The oats will absorb some liquid and the batter will thicken.
Step 3: Adjust the Batter
Check the consistency. It should be thick but pourable.
If it is too thick, add 1 tablespoon of milk at a time and blend briefly until you reach the right consistency.
Step 4: Heat the Pan
Place a nonstick skillet or griddle over medium-low heat.
Lightly grease it with butter or oil.
Step 5: Cook the Pancakes
Pour about 2–3 tablespoons of batter onto the pan for each pancake.
Cook for about 2–3 minutes, or until bubbles appear on the surface and the edges look set.
Step 6: Flip
Carefully flip each pancake with a spatula.
Cook the other side for another 1–2 minutes, until golden brown and cooked through.
Step 7: Repeat
Continue with the remaining batter, lightly greasing the pan again if needed.
Keep the heat at medium-low so the pancakes cook through without burning.
Step 8: Serve
Stack the warm pancakes on a plate.
Top with fresh berries, Greek yogurt, peanut butter, nuts, or sugar-free syrup.
Tips for Perfect Pancakes
- Use rolled oats for the best texture.
- Don’t over-blend after the batter becomes smooth.
- Letting the batter rest for a few minutes helps it thicken.
- Keep the pan at medium-low heat because these pancakes can brown quickly.
- Make smaller pancakes—they are easier to flip.
- For extra protein, serve with Greek yogurt or additional cottage cheese.
Storage
Refrigerator: Store cooled pancakes in an airtight container for up to 3–4 days.
Freezer: Freeze in a single layer, then transfer to a freezer-safe bag or container for up to 2 months.
Reheat in a toaster, skillet, or microwave.
