Description
These Cottage Cheese and Cinnamon Pancakes are a high-protein, gluten-free breakfast option packed with flavor and nutrition. Made with cottage cheese, rolled oats, and cinnamon, they are fluffy, delicious, and easy to prepare in a blender. Perfect for meal prep and freezing, these healthy pancakes are a great way to start your day!
Ingredients
- 1 cup cottage cheese
- 1 cup gluten-free rolled oats
- 5 large eggs
- 2 teaspoons cinnamon
- 1 tablespoon maple syrup
Instructions
- Add all ingredients to a blender and blend on high for about 1 minute until smooth.
- Heat a non-stick pan or griddle over medium heat. If using a regular pan, add a small amount of coconut oil.
- Pour ¼ cup of batter per pancake into the pan.
- Cook for about 2 minutes, or until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.
- Repeat with the remaining batter.
- Serve with your favorite toppings, such as banana slices, berries, nuts, or a drizzle of honey.
Notes
- For a chocolate twist, add 1 tbsp of cocoa powder.
- For extra crunch, mix in chopped walnuts or almonds.
- Dairy-free alternative: Use dairy-free yogurt or mashed tofu instead of cottage cheese.
- Store in an airtight container in the fridge for up to 3 days or freeze for up to 1 month.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
