Ingredients:

  • 1 cup (225g) cottage cheese, 4% milkfat
  • 2 large eggs
  • 1/2 cup (45g) rolled oats
  • 1 scoop (30g) vanilla whey protein powder
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1 tbsp maple syrup
  • 1 pinch sea salt
  • 1 tsp unsalted butter (for greasing pan)

Instructions:

  1. Place the cottage cheese, eggs, oats, protein powder, baking powder, cinnamon, vanilla extract, maple syrup, and salt into a high-speed blender.
  2. Process on high for 45 seconds until the batter is completely smooth and no oat fragments remain.
  3. Let the batter sit in the blender for 5 minutes to allow the oats to hydrate and the leavening agents to activate.
  4. Heat a non-stick skillet over medium-low heat (325°F) and lightly grease with butter. Pour 1/4 cup portions of batter into the pan.
  5. Cook until the edges look matte and small bubbles form on the surface (about 3-4 minutes). Flip carefully and cook until the second side is golden brown (about 1-2 minutes).