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If we’re being honest, no one is more surprised than me at how legit these cottage cheese pancakes are. As someone who claimed for years not to like , these pancakes were the gateway that finally made me a believer. These are high-protein, low-fat pancakes with three simple ingredients that cook up fluffy and taste good.

If it sounds too good to be true, I assure you it’s not. The crisp edges, soft, tender center, and wholesome, subtly sweet flavor make them not just good, but and good. Enjoy them with a drizzle of , switch it up with a dollop of , or go for another boost of protein with some and fresh fruit.



There’s a lot to love about this wholesome, family-friendly breakfast that’s as quick and easy to pull off as it is satisfying. You’ll notice the pancakes are slightly thinner and a bit more delicate than (although not as thin as our ). For this reason, they cook best in a , and I also recommend a for easy flipping.

3-Ingredient Cottage Cheese Pancakes Serves 2; makes 8 (3-inch) pancakes 1/2 cup old-fashioned oats 1/2 cup cottage cheese 2 large eggs 1/8 teaspoon kosher salt Maple syrup, jam or sliced berries, for serving 1. Place 1/2 cup old-fashioned oats, 1/2 cup cottage cheese, 2 large eggs, and 1/8 teaspoon kosher salt in a blender and process on high speed until well-combined, about 30 seconds. 2.

Heat a large nonstick frying pan over medium heat. Working in batches, add the batter in 2-tablespoon portions, spacing them evenly apart. Cook until the pancake.

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