Ingredients:

  • 1 cup (225g) small curd cottage cheese (2% fat)
  • 3 large eggs
  • 1 cup (90g) old-fashioned rolled oats
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1 tsp pure vanilla extract
  • 1 pinch kosher salt
  • 1.5 tbsp unsalted butter

Instructions:

  1. Combine the cottage cheese, eggs, oats, baking powder, cinnamon, vanilla, and salt in a high-speed blender. Pulse on high for 45 seconds until the oat texture is gone and the batter is smooth but thick.
  2. Pour the batter into a bowl and let it sit undisturbed for 5 minutes. This allows the oats to hydrate and the leavening agents to activate for maximum fluffiness.
  3. Heat a non-stick skillet over medium-low heat and add a small amount of butter. Drop 1/4 cup of batter per pancake. Cook for 3–4 minutes until the edges turn opaque and small bubbles set.
  4. Carefully flip the pancakes and cook for another 2–3 minutes until the underside is golden-brown and the center feels firm. Transfer to a wire rack to prevent sogginess.