Ingredients
Method
- Combine the oats, cottage cheese, pumpkin, protein powder, vanilla, and egg whites in a blender. Process until the batter is smooth and thick.
- Lightly coat a nonstick skillet with cooking spray and warm it over medium heat.
- Using a 1/3 cup measuring cup, pour the batter onto the hot skillet, working in batches to avoid crowding. When the bottom is golden brown, flip gently and cook until the second side is set. Repeat with the remaining batter.
- Stack the cooked pancakes on plates and finish with fresh berries, sliced banana, nut butter, or maple syrup, if you like.
Nutrition
Notes
For a thicker batter, let it rest 5 minutes before cooking; this gives the oats time to absorb moisture.
Swap the cottage cheese with plain Greek yogurt if you prefer a tangier flavor.
Use a nonstick skillet and make sure it is hot before pouring the batter to get even, golden pancakes.
If the batter is too thick, add a tablespoon of milk or water at a time until it pours easily.
Store leftover pancakes in an airtight container in the fridge for up to 3 days; reheat in a toaster or microwave.
To freeze, place cooled pancakes in a single layer on a baking sheet, freeze, then transfer to a zip-top bag. They keep for up to 3 months.
For a dairy-free version, use a thick unsweetened plant-based yogurt instead of cottage cheese.
