Ingredients:
• 1 cup rolled oats
• 1 cup cottage cheese (low-fat)
• 4 large eggs
• 1 tablespoon honey or maple syrup (optional)
• 1 teaspoon baking powder
• 1/2 teaspoon vanilla extract (optional)
• Pinch of salt
• Cooking spray or oil for the pan
Instructions:
1. Blend Ingredients: In a blender, combine the rolled oats, cottage cheese, eggs, honey (if
using), baking powder, vanilla extract, and salt. Blend until smooth and well combined.
2. Prepare the Pan: Heat a non-stick skillet or griddle over medium heat and lightly grease
with cooking spray or oil.
3. Cook Pancakes: Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for
2-3 minutes, or until bubbles form on the surface. Flip and cook for another 2-3 minutes,
or until golden brown.
4. Cool and Freeze: Allow pancakes to cool on a wire rack. If freezing, layer pancakes with
parchment paper in an airtight container and store in the freezer.
5. Reheat: To reheat, simply microwave for 30-60 seconds or toast them in a toaster.
Macronutrients (per pancake, makes about 8 pancakes):
• Calories: ~100
• Protein: ~8g
• Carbohydrates: ~10g
• Fat: ~3g
• Fiber: ~1g
Notes:
• Top with fresh fruit, nut butter, or yogurt for added flavor and nutrition!
• Feel free to adjust the sweetness and add spices like cinnamon for extra flavor