Simple Oat Pancakes (High-Protein & Easy Breakfast Recipe)
Fluffy Simple Oat Pancakes made with quick oats, cottage cheese, yoghurt, and eggs. Naturally high in protein, easy to make, and ready in under 30 minutes.
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Ingredients
- 2 large eggs
- 200 g cottage cheese
- 125 g Greek yoghurt (or creamy Skyr)
- 100 g quick oats (finely cut rolled oats, certified gluten-free if needed)
- 1 teaspoon ground cinnamon (Ceylon)
- 2 teaspoons baking powder
- Pinch of sea salt
- coconut oil, for cooking
Method
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Add the eggs, cottage cheese, and yoghurt to a food processor and blend until smooth. Add the oats, cinnamon, baking powder, and salt, then blend again just until combined. The batter will be somewhat thick. Transfer to a bowl and let it rest for a few minutes.
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Heat a large non-stick pan over medium heat. Lightly grease with a little coconut oil, just enough to coat the surface.
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Ladle the batter into the pan, using roughly 1/4 cup (60 ml) for each pancake. Cook until bubbles begin to form on the surface and the edges set, about 2–3 minutes. Flip and continue cooking for 1–2 minutes more, until golden.
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Serve warm with maple syrup and fresh fruit. Enjoy!
Notes
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.