Three-Ingredient Oat and Cottage Cheese Pancakes

Name: Three-Ingredient Oat and Cottage Cheese Pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 5 servings
Cuisine: American
Ingredients: 0.5 cup rolled oats (Use whole oats; blend into the batter.); 2 eggs; 0.5 cup cottage cheese; baking powder (A little, optional; suggested for extra fluffiness.); vanilla extract (A little, optional; suggested for extra flavor.)

Recipe by 𝙕𝘼𝘾𝙆𝙏𝙃𝙀𝘽𝘼𝙍𝘽𝙀𝙍 | TAMPA HAIR REPLACEMENT @zackthebarber · Instagram

𝙕𝘼𝘾𝙆𝙏𝙃𝙀𝘽𝘼𝙍𝘽𝙀𝙍 | TAMPA HAIR REPLACEMENT cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.

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Imported by Jenny on SeeMeCook

Quick, high-protein breakfast pancakes made by blending oats, eggs, and cottage cheese, then cooking the batter on a griddle. Baking powder and vanilla extract are suggested additions for extra fluffiness and flavor.

Time: 15 minutes
Equipment: Stovetop and blender
Good for: Breakfast
Cuisine: American
Contains: Gluten, dairy, eggs, and alcohol
Diet: Vegetarian

Diet and allergen details are read from the ingredient names and are not certified.

Ingredients

5 servings

OriginalUSMetric

½ cup rolled oatsUse whole oats; blend into the batter.40 g
2 eggs100 g
½ cup cottage cheese115 g
Baking powderA little, optional; suggested for extra fluffiness.2 g
Vanilla extractA little, optional; suggested for extra flavor.2 g

Weights are estimates. Together, the ingredients weigh about 255 g before cooking, which is about 50 g per serving.

Steps

Add the oats, eggs, and cottage cheese to a blender. If using the optional additions, add a little baking powder and vanilla extract as well.
Blend until the ingredients form a mostly smooth, cohesive pancake batter. Scrape down the sides if needed so no dry oats remain.
Heat a griddle over medium-high heat. Lightly grease it if necessary to prevent sticking.
Pour the batter onto the hot griddle, dividing it into approximately five pancakes. Cook until the undersides are set and lightly browned and bubbles begin to appear on the surface.
Flip the pancakes carefully and cook the second side until set and lightly browned. Repeat with the remaining batter, adjusting the heat if the pancakes brown too quickly.
Serve the five pancakes warm.

Notes

The transcript states that the batch makes five pancakes and contains approximately 420 calories and 32 grams of protein in total. Baking powder and vanilla extract are optional pro-tip additions; their amounts were not specified. The recipe does not specify whether the griddle should be greased or provide an exact cooking time.

Nutrition

These are estimates per serving, worked out from the ingredients.

Calories: 79
Protein: 6 g
Carbs: 7 g
Fat: 3 g
Fiber: 1 g

Where the calories come from

Rolled oats39%
Eggs36%
Cottage cheese23%
Vanilla extract1%
Baking powderUnder 1%

breakfast
pancakes
high-protein
quick
blended
vegetarian
whole-ingredient

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