Blender Oatmeal Protein Pancakes

Easy whole food protein blender pancakes made with only four ingredients.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 410kcal

Author Amee

1/2 Cup Quick cooking oats
1/2 Cup full-fat cottage cheese *I love the Good Culture brand
2 whole eggs
2 egg whites you can also do all egg whites to reduce the fat and calories or add 2 more whole eggs here (do not use liquid egg whites)
1/4 tsp baking powder
1/4 tsp cinnamon *optional- can add up to 1/2 tsp if desired

Add ingredients to the blender, starting with the liquid.
Blend until smooth.
Allow the batter to rest for at least 30 minutes in the refrigerator or chill overnight.
Heat a non-stick skillet over medium heat
Spray with olive oil spray and cook until pancake starts to bubble
Flip and cook the other side until lightly golden
Serve with toppings of choice.

Cook on medium heat. These pancakes are thin, so they will burn before they are ready to flip on high heat.
Use about 1/4 cup mix per pancake. They are much easier to flip when they are smaller.
If you like a fluffier pancake, you can thicken the batter by whisking in 1-2 tablespoons of your favorite pancake mix.
For a fiber boost, stir in 1-2 tbsp chia seeds
Use thick, full-fat, and good-quality cottage cheese for this recipe. You need a thicker cottage cheese for the batter to have the right consistency.