Protein-packed, gluten-free pancakes made with just cottage cheese, eggs, and oats light, fluffy, and perfect for breakfast or brunch.

Scale

1 cup cottage cheese

3 large eggs

1/2 cup rolled oats (optional: gluten-free)

1 tsp vanilla extract

1/2 tsp cinnamon (optional)

Butter or oil, for cooking

Maple syrup, fresh fruit, or yogurt, for serving

1. Combine cottage cheese, eggs, oats, vanilla, and cinnamon in a blender; blend until smooth.

2. Heat nonstick skillet or griddle over medium heat and lightly grease.

3. Pour 1/4 cup batter per pancake; cook until bubbles form, then flip until golden.

4. Serve warm with maple syrup, fresh fruit, or yogurt.

For extra fluffiness, separate eggs and whip whites before folding in.

Omit oats for ultra-low-carb version.

Top with berries, nuts, or honey.

Keywords: flourless pancakes, cottage cheese pancakes, protein breakfast