A high-protein, low-carb pancake recipe that’s light, fluffy, and delicious!
Ingredients:🛒
1/2 cup cottage cheese
2 large eggs
1/4 cup oats (or almond flour for a lower-carb option)
1/2 teaspoon baking powder
Instructions:
Combine:
Place the cottage cheese, eggs, oats (or almond flour), and baking powder into a blender.
Blend:
Mix until the batter is completely smooth. (This step is essential to remove the “curds” of the cottage cheese and ensure a fluffy texture).Heat: Preheat a non-stick skillet over medium heat and lightly grease it with butter or cooking spray.
Pour:
Pour about 2 tablespoons of batter for each pancake onto the skillet.
Flip:
Wait until small bubbles form on the edges and the center looks slightly set (about 2-3 minutes).
Flip carefully and cook until the other side is golden brown.
The “Secret Ingredient” TipTo level up this batch, remember the Texture Rule: If you don’t like the texture of cottage cheese, blending is your best friend.
It transforms the batter into a smooth, cake-like consistency once cooked.
