Prep time: 5 minutes | Cook time: 10 minutes | Servings: 2 (makes about 6 medium pancakes)
Ingredients
1 cup Full-fat or 2% cottage cheese (the white curd layer at the bottom)
1 cup Rolled oats
2 large Eggs
1 tsp Baking powder (the white powder on top)
Optional for flavor: 1 tsp vanilla extract, 1 tsp cinnamon, or a pinch of salt.
Instructions
Load the Blender: Layer your ingredients into a high-speed blender exactly as shown in the first panel: cottage cheese at the bottom, followed by the eggs, rolled oats, and baking powder.
Blend until Smooth: Blend on high for 30 to 45 seconds until the batter is completely smooth, creamy, and uniform with no visible oat flakes or cheese curds remaining.
Preheat the Pan: Heat a large non-stick skillet over medium-low heat. Lightly grease it with a small amount of butter or coconut oil.
Pour the Batter: Pour the batter into individual circles on the hot skillet.
Flip: Cook for 3 to 4 minutes. Watch for the edges to set and tiny bubbles to pop on the surface (as seen in the middle-left panel). Carefully flip them over and cook for another 2 to 3 minutes until both sides are beautifully golden brown.
Serve: Stack them up and serve warm with a drizzle of sugar-free maple syrup or a handful of fresh berries.
💡 The Low-Carb Swap
While oats provide a great structure, they do carry a significant carbohydrate load. If you love the fluffy texture of a blender pancake but want a version that keeps your macros low, swap the oats for a low-carb flour substitute:
The Swap: Replace the 1 cup of rolled oats with ½ cup of superfine blanched almond flour mixed with 2 tablespoons of coconut flour.
Add it to the blender with the cottage cheese, eggs, and baking powder. This modification yields the same thick, pourable batter and cooks up into equally golden, pillowy pancakes!