Description
Elevate your breakfast with these high-protein, gluten-free pancakes made with cottage cheese and oats, served with a warm berry sauce.
Ingredients
Scale
- 1 cup cottage cheese (preferably full-fat)
- 3 large eggs (preferably room temperature)
- 1/2 cup rolled oats
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup mixed berries (fresh or frozen)
- 1 tablespoon honey or maple syrup
- Powdered sugar (optional, for dusting)
- Fresh mint leaves (optional, for garnish)
Instructions
- In a blender, combine cottage cheese, eggs, rolled oats, vanilla extract, and salt. Blend until smooth and creamy.
- Rest the batter for a few minutes to thicken slightly.
- Heat a non-stick skillet over medium heat and coat it lightly with cooking spray or butter.
- Pour small ladlefuls of batter onto the skillet. Cook for about 2-3 minutes until bubbles form, then flip and cook for an additional 2 minutes until golden brown.
- In a small saucepan, heat mixed berries and honey over low heat until the berries soften, creating a sauce.
- Serve pancakes warm, drizzled with berry sauce, and optionally dusted with powdered sugar and garnished with mint.
Notes
These pancakes can be stored in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet or microwave.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 8g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 180mg