Ingredients
Scale
- 1/2 cup rolled oats (gluten-free if needed)
- 1/2 cup cottage cheese (low-fat or full-fat)
- 3 large egg whites
- 1/4 tsp baking powder
- 1/4 tsp vanilla extract
- Pinch of salt
- 1/2 cup mixed fresh berries (blueberries, strawberries, raspberries)
- 2 tbsp Greek yogurt (optional)
- 1 tsp pure maple syrup (optional)
- 1 tsp chia seeds or sliced almonds for garnish
Instructions
- Blend oats into a fine flour using a food processor or blender.
- Add cottage cheese, egg whites, baking powder, vanilla, and salt to the blender. Blend until smooth and fluffy.
- Heat a nonstick skillet over medium heat and lightly grease.
- Pour 1/4 cup batter per pancake. Cook until bubbles form, then flip and cook 1–2 more minutes.
- Repeat until all batter is used. Stack pancakes in a warm bowl.
- Serve topped with fresh berries, Greek yogurt, a drizzle of maple syrup, and chia seeds.
Notes
- For vegan option: use flax eggs, plant-based yogurt, and agave instead of honey/maple syrup.
- Batter can be prepped ahead and refrigerated overnight for quick breakfasts.
- Extra pancakes freeze well—reheat in toaster or microwave.
- For extra protein, add a scoop of unflavored or vanilla collagen peptides to the batter.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Method: Stovetop, Blender
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 bowl (includes 3 pancakes + toppings)
- Calories: 320 kcal Kcal
- Sugar: 12 g
- Sodium: 210 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 24 g
- Cholesterol: 65 mg
