Ingredients
Scale
- 1 cup low-fat cottage cheese
- 2 large eggs
- 1/2 cup rolled oats (old fashioned)
- 1 scoop (approx. 30g) vanilla protein powder
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 cup fresh blueberries
- Non-stick cooking spray or a small amount of butter for the pan
Instructions
- Step 1: Blend the Batter. Place the cottage cheese, eggs, rolled oats, vanilla protein powder, baking powder, and vanilla extract into a high-speed blender. Blend on high for about 30 to 45 seconds until the mixture is completely smooth and the oats are fully processed into a flour-like consistency.
- Step 2: Rest the Mixture. Let the batter sit in the blender for about 3 to 5 minutes. This allows the oats to hydrate and the baking powder to activate, which results in fluffier pancakes. While the batter rests, you can prep your toppings or heat your skillet.
- Step 3: Prepare the Pan. Heat a large non-stick skillet or griddle over medium-low heat. Lightly coat the surface with cooking spray or a small pat of butter. You want the pan warm enough to sizzle, but not so hot that the outsides burn before the insides are cooked through.
- Step 4: Cook the Pancakes. Pour about 1/4 cup of batter onto the skillet for each pancake. Immediately drop 5 to 7 blueberries onto the top of each pancake. Cook for 2 to 3 minutes, or until small bubbles form on the surface and the edges look set. Carefully flip and cook for another 1 to 2 minutes until golden brown.
- Cook Time: 20 minutes
- Diet: Vegetarian