Blender Cottage Cheese Pancakes
High protein and gluten free pancakes that kids and adults will love. So quick and easy to blend up!
Ingredients
Blender Cottage Cheese Pancakes (with oats)
- 3/4 cup rolled oats gluten-free if needed
- 1 tsp baking powder
- 1/4 tsp cinnamon optional
- 2 large eggs
- 1/2 tsp vanilla extract
- 1 tbsp maple syrup, plus more for serving
- 1/2 cup cottage cheese whole milk or low-fat
Blender Cottage Cheese Pancakes (with flour, not gluten-free)
- 3/4 cup all purpose flour
- 1 tsp baking powder
- 1/4 tsp cinnamon optional
- 2 large eggs
- 1/2 tsp vanilla extract
- 1 tbsp maple syrup, plus more for serving
- 1/4 cup milk (any kind)
- 1/2 cup cottage cheese whole milk or low-fat
Instructions
Blender Cottage Cheese Pancakes (with oats)
- Add all of the ingredients to a blender in the order listed above.
- Blend until oats are well ground, about 30 seconds.
- Heat a large skillet or griddle over medium heat. Grease with oil spray or butter. (I use avocado oil spray.)
- Use a tablespoon to scoop the batter onto the pan. Once small bubbles form on the top of the pancake, flip and cook on the other side for about 30 seconds or nicely browned.
- Transfer cooked pancakes to a plate and continue to make pancakes with the rest of the batter.
- Serve pancakes with butter, maple syrup, or my favorite blueberry chia sauce (recipe below).
- Pancakes can be store in the fridge for 3 to 4 days or frozen, well wrapped, for a month.
Blender Cottage Cheese Pancakes (with flour)
- In a medium-size bowl, mix the flour, baking powder, and cinnamon, if using.
- Add the remaining ingredients to the blender and blend until smooth.
- Pour the contents of the blender into the bowl with the flour and mix until just combined. Don't over mix or the pancakes will be too chewy.
- Heat a large skillet or griddle over medium heat. Grease with oil spray or butter. (I use avocado oil spray.)
- Use a tablespoon to scoop the batter onto the pan. Once small bubbles form on the top of the pancake, flip and cook on the other side for about 30 seconds or nicely browned.
- Transfer cooked pancakes to a plate and continue to make pancakes with the rest of the batter.
- Serve pancakes with butter, maple syrup, or my favorite blueberry chia sauce (recipe below).
- Pancakes can be store in the fridge for 3 to 4 days or frozen, well wrapped, for a month.
Notes
Blueberry Chia Sauce: Mix 1 1/2 cups of frozen wild blueberries (I heat them in the microwave for a minute to defrost them), 1 to 2 tablespoons of maple syrup, and 1 tablespoon of chia seeds. Let sit for 15 minutes then serve. Store in fridge for a week.