Ingredients
Scale
- ⅔ cup rolled oats (or use 80 grams oat flour, see notes)
- 1 cup low-fat cottage cheese
- ⅔ cup egg whites
- 2 tablespoons butter melted and cooled
- 1 teaspoon baking powder
- ½ teaspoon vanilla extract or bean paste
Instructions
- Add the rolled oats to a high-speed blender and blend until it reaches a flour-like consistency (or use oat flour).
- Include the cottage cheese, egg whites, baking powder, melted butter, and vanilla in the blender. Blend until the mixture achieves a batter-like consistency, which will be slightly thinner than traditional pancake batter.
- Allow the batter to rest while heating a skillet or pancake griddle over medium-low heat for a minimum of 5 minutes.
- Spray the skillet with nonstick cooking spray. Drop a small amount of batter to test if the skillet is hot enough. If it spreads too thin, let it heat longer before continuing.
- Using a ¼ cup measuring cup, pour as many pancakes as will fit in the skillet or griddle. Cook for 90 seconds on the first side until bubbles form, then flip and cook the other side for 30-60 seconds until golden brown. Transfer to a plate.
- Repeat cooking the remaining batter the same way. Serve with your choice of maple syrup, fresh berries, or other toppings.
Notes
You can substitute rolled oats with oat flour if desired.
Make sure the skillet is properly heated for even cooking.
Experiment with different toppings to customize your pancakes.
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.