3 Ingredient Cottage Cheese Pancakes
Dec 01, 2021
Macronutrient Break Down (serves 2)
- Place the whole rolled oats, cottage cheese, eggs, and salt in a blender and process on high speed until well-combined, about 30 seconds.
- Heat a large nonstick frying pan over medium heat. Working in batches, add the batter in 2-tablespoon portions, spacing them evenly apart. Cook until the pancakes are set around the edges and deep golden-brown on the bottom, 2 to 3 minutes (this batter won’t bubble up like traditional pancake batter). Gently flip the pancakes with a thin spatula and cook until the second side is golden-brown, 1 to 2 minutes more. Transfer to a plate
- Repeat cooking the remaining batter. These pancakes are best when eaten fresh off the griddle and still warm. Serve with maple syrup, honey, or jam.
Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.