A high-protein, low-carb pancake recipe

 Ingredients

• 1 cup cottage cheese

• 3 large eggs

• ½ cup rolled oats (or oat flour if preferred)

• 1 tsp baking powder

• ½ tsp vanilla extract

• 1–2 tsp honey or maple syrup (optional)

• Pinch of salt

• Butter or coconut oil (for cooking)

 Instructions

1. Blend it up:
   Add cottage cheese, eggs, oats, baking powder, vanilla, sweetener (if using), and salt into a blender.
   Blend until smooth and creamy.

2. Rest the batter (optional but helps fluffiness):
   Let the batter sit for about 5 minutes so the oats absorb some moisture.

3. Cook the pancakes:
   Heat a non-stick pan over medium heat and lightly grease with butter or coconut oil.
   Pour small circles of batter (about ¼ cup each).

4. Flip when ready:
   Cook 2–3 minutes per side until golden brown and fluffy.

5. Serve:
   Top with Greek yogurt, fresh fruit, or a drizzle of honey for extra flavor.

 Nutrition (per serving, approx.)

• Calories: ~250

• Protein: 20–25g

• Carbs: 20g

• Fat: 8g

Q&A 

Q: Can I make them gluten-free?
 Yes! Use certified gluten-free oats.

Q: Can I store them?
 Keep in the fridge for up to 3 days or freeze for up to a month. Reheat in a toaster or pan.

Q: Can I make them sweeter?
 Add banana or a little more honey in the batter.