Cottage Cheese Blender Pancakes
Fluffy oat pancakes made in the blender, with cottage cheese blended so smooth nobody can find it.
What you'll need
- 1 cup old-fashioned rolled oats
- 1 cup cottage cheese
- 3 large eggs
- 0.25 cup all-purpose flour
- 2 tablespoons butter, melted, plus more for the pan
- 1 tablespoon maple syrup or sugar
- 2 teaspoons baking powder
- 0.5 teaspoon vanilla extract
- 0.25 teaspoon salt
How to make it
Blend the oats on their own until they look like coarse flour, about 30 seconds.
Add everything else and blend until smooth, scraping down the sides once. Let the batter rest 5 minutes while the pan heats; it thickens a little.
Heat a lightly buttered skillet or griddle over medium-low. Pour about 1/4 cup of batter per pancake and cook until the edges look set and bubbles appear, 2 to 3 minutes, then flip and cook 1 to 2 minutes more. These brown faster than flour pancakes, so keep the heat gentle.
Serve with berries and maple syrup.
Chef's secrets
Add a handful of blueberries to each pancake right after you pour it, not into the blender.
Good to know
Cool leftovers completely, then refrigerate up to 3 days or freeze in a bag with parchment between them. Reheat in the toaster.
