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Ingredients
Scale
- ⅔ cup rolled oats (or use 80 grams oat flour, see notes)
- 1 cup low-fat cottage cheese
- ⅔ cup egg whites
- 2 tablespoons butter melted and cooled
- 1 teaspoon baking powder
- ½ teaspoon vanilla extract or bean paste
Instructions
- Blend rolled oats in a high-speed blender until they achieve a flour-like consistency (or use oat flour).
- Add cottage cheese, egg whites, baking powder, melted butter, and vanilla to the blender. Blend until smooth and batter-like, noting it will be thinner than traditional pancake batter.
- Allow the batter to rest while heating a skillet or pancake griddle over medium-low heat for at least 5 minutes.
- Test the skillet by spraying with nonstick cooking spray and dropping a small amount of batter. If it spreads too thin, increase the skillet's heat and try again.
- Using a ¼ cup measuring cup, drop pancakes onto the skillet and cook for 90 seconds until bubbles form on top. Flip and cook the other side for 30-60 seconds until golden brown. Remove and place on a plate.
- Continue cooking the remaining pancakes in the same manner. Serve warm with maple syrup, fresh berries, or your favorite toppings.
Notes
You can substitute rolled oats with oat flour to save time.
Ensure the skillet is hot enough before cooking to achieve a golden brown texture.
Experiment with different toppings like honey, yogurt, or nuts for added flavor.
- Prep Time: 10 minutes
- Cook Time: NO DATA
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 15mg