If you hate the texture of cottage cheese but love the protein macros, this recipe is going to change your life. By blending the batter, we get rid of the curds completely. The result? Fluffy, golden pancakes that taste like French Toast but pack 30g of protein per serving. No flour, no bananas, just pure fuel!
Ingredients:
- 1/2 cup Cottage Cheese (Good Culture or any thick brand works best).
- 1/2 cup Old Fashioned Oats (or Rolled Oats).
- 2 Large Eggs.
- 1 tsp Vanilla Extract (essential for flavor!).
- 1/2 tsp Baking Powder (for the fluff).
- Optional: A pinch of cinnamon or sweetener.
Instructions:
- Blend: Add all ingredients to a blender or food processor.
- Blitz: Blend on high for 30-45 seconds until the batter is completely smooth and creamy. Let it rest for 2 minutes (this lets the oats absorb the moisture).
- Cook: Heat a non-stick skillet over medium-low heat. Spray with cooking oil.
- Flip: Pour batter to form small pancakes. Cook for 2-3 minutes until bubbles form on top. Flip and cook for another 1-2 minutes until golden brown.
- Serve: Top with maple syrup, fresh berries, or Greek yogurt for even more protein.
Why it works:
The eggs and cottage cheese provide the structure, while the blended oats act as the flour. It’s the perfect gluten-free breakfast hack.
