Cottage Cheese Pancakes
These cottage cheese pancakes are light, fluffy, and full of goodness — perfect for a nourishing breakfast or satisfying snack! Made in the blender with just three simple ingredients — cottage cheese, eggs, and rolled oats — they’re quick to whip up and taste absolutely delicious.
Ingredients
- 1 small tub of Cottage Cheese (around 1 cup)
- 2 large Eggs (Free-range or Organic)
- 1 cup Organic Rolled Oats (GF if possible)
- 2 teaspoons Cinnamon
- 2 teaspoons Baking Powder
- 2 teaspoons Vanilla Extract
Instructions
- Blend ingredients together in the blender, to make the batter. If you feel the mixture is a bit too thick add a dash of water, blend for around 30 seconds. Let the mixture sit for 5 minutes.
- Heat up a large nonstick skillet over medium heat. Once hot, add some Organic Butter or Olive Oil, and let that heat up. You can either pour the mixture into the pan or use a scoop and form equal size pancakes. I find this will make around 8-10 pancakes.
- Cook for 3-4 minutes until small bubbles start to form on the outside and the sides start to fluff up (there isn't a lot of bubbles). Flip and cook for another 2-4 minutes until golden brown.
- Remember you may need to reduce the heat when cooking the second batch.
- Enjoy!
Top with butter and honey (SIBO Biphasic Diet - Phase 2) or maple syrup, or fruit of your choice - such as blueberries, strawberries, sliced banana.
Swap the rolled oats over to almond meal/flour for a higher protein breakfast.
Recipe inspired by Eat The Gains.