THE KITCHN If we're being honest, no one is more surprised than I am at how legit these cottage cheese pancakes are. As someone who claimed for years not to like cottage cheese, these pancakes were the gateway that finally made me a believer. These are high-protein, low-fat pancakes with a few simple ingredients that cook up fluffy and actually 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 go-back-for-seconds and wake-up-15-minutes-early-to-make-these-on-a-weekday good. Enjoy them with a drizzle of maple syrup, switch it up with a dollop of fruit jam, or go for another boost of protein with some Greek yogurt 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. 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 Place oats, cottage cheese, eggs and salt in a blender and process on high speed until well combined, about 30 seconds. 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 pancakes are set around the edges and deep golden-brown on the bottom, 2 to 3 minutes (this batter won't bubble up like traditional pancake batter). Ge.
