Servings: 2 Time: 15 min
Ingredients
1/2 cup 2% Cottage Cheese
2 Egg
1/2 cup Oats
Directions
Place old-fashioned oats, cottage cheese, and eggs 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.
Serve the pancakes with preferred toppings and enjoy!
Notes:
Leftovers: Refrigerate in an airtight container for up to four days. Pancakes can also be frozen and reheated in the toaster.
Additional Toppings: Top with mashed fruit, nut butter, or a small drizzle of maple syrup (1 tsp = 4g added sugar).
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