Ingredients:

  • 1 cup (80g) old-fashioned rolled oats
  • 1/2 cup (115g) low-fat 2% cottage cheese
  • 2 large eggs
  • 1/4 cup (60g) plain Greek yogurt
  • 1 tsp pure vanilla extract
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • 1 pinch sea salt
  • 1 tsp coconut oil
  • 1 tbsp almond milk (optional for consistency)

Instructions:

  1. Place the oats, cottage cheese, eggs, Greek yogurt, vanilla, cinnamon, baking powder, and salt into a high-speed blender.
  2. Pulse on high for 30–45 seconds until the mixture is completely smooth and no whole oat grains remain. The batter should be thick but pourable.
  3. Pour the batter into a bowl or leave it in the blender carafe. Let it sit undisturbed for at least 5 minutes to allow the oat fibers to hydrate and the baking powder to activate.
  4. Heat a non-stick skillet or griddle over medium-low heat and lightly coat with coconut oil.
  5. Pour approximately 1/4 cup of batter per pancake onto the skillet. Cook until small bubbles form on the surface and edges look set, then flip and cook until golden brown on the other side.