High-Protein Pancakes

Ingredients

• 1 cuprolled oats(blended into flour)
• 1 cupcottage cheese(1% fat)
• 4 largeeggs
• 1 tspvanilla extract
• 1 tspbaking powder
• 1 tbsphoney
• 1 tspcinnamon
• 1 tspcoconut oil(for cooking)

Instructions

1. 1

   Blend rolled oats in a blender or food processor until they form a fine flour.

2. 2

   Add cottage cheese, eggs, vanilla extract, baking powder, honey, and cinnamon to the blender.

3. 3

   Blend on high for 30–60 seconds until the batter is completely smooth.

4. 4

   Let the batter rest for 2 minutes — it will thicken slightly.

5. 5

   Heat a non-stick pan over medium-low heat and lightly coat with coconut oil.

6. 6

   Pour roughly 1/4 cup of batter per pancake and cook for 2–3 minutes until bubbles form on the surface.

7. 7

   Flip carefully and cook for another 1–2 minutes until golden.

8. 8

   Serve with fresh fruit, a drizzle of honey, or a tablespoon of nut butter.

Pro Tips

• ✓Medium-low heat is key — these pancakes burn faster than traditional ones due to the natural sugars in cottage cheese.
• ✓The batter works great in a batch — refrigerate for up to 2 days or freeze cooked pancakes for quick weekday breakfasts.
• ✓For fluffier results, separate the eggs and fold whipped egg whites in at the end.
• ✓Add a scoop of protein powder to push the protein over 40g per serving.