With 24 grams of protein per serving, these cottage cheese oatmeal pancakes are a healthy and delicious way to start your day! Made in a blender, these cottage cheese pancakes come together so quickly and easily for a satisfying breakfast. You can even make them ahead of time to enjoy throughout the week as they reheat wonderfully.
Add the cottage cheese, old fashioned rolled oats, eggs, cinnamon, milk, baking soda, baking powder, salt, and vanilla extract to a blender. Blend fro 30 to 45 seconds, careful not to overblend.
Heat a large non-stick skillet over medium heat. Lightly coat the skillet with a non-stick spray (or butter or oil).
Working in batches, add ¼ cup of pancake batter to your skillet and cook for about 3 to 4 minutes or until golden brown and tiny bubbles appear around the edges. You can gently lift a corner with a thin spatula to take a look.
Using a spatula, flip, and cook for another 3 to 4 minutes.
Repeat with the rest of your batter and serve with your favorite pancake toppings.