High-Protein Cottage Cheese Pancakes

Instructions

1. In a blender, combine the cottage cheese and eggs and blend until smooth. Add the oat flour, baking powder, and salt and blend again until batter is smooth and well combined. Allow it to rest about 10 minutes.
2. Heat a large non-stick skillet or griddle over medium-low heat. Add enough butter to lightly coat the surface, spreading evenly over the pan.
3. Once the butter has melted, use a 1/3 cup measuring cup to scoop dollops of the batter onto the griddle, leaving a few inches between to allow them to spread.
4. Allow them to cook for about 3 minutes on the first side, or until bubbles form and start to pop on the surface and the edges are set. Flip and cook another 2 minutes or so, until golden-brown on the second side.
5. To serve immediately, top with desired toppings and enjoy. Here are some fun topping ideas: for savory, try smashed avocado, fried egg, and hot sauce, smashed avocado, chicken sausage, and pickled red onion, or a sprinkle of cheddar, sliced ham, and sprinkle of chives. For a more sweet direction, try: a dollop of Greek yogurt, fresh berries, and a drizzle of maple syrup, a smear of almond butter and mashed raspberries, or a smear of peanut butter and banana slices with a drizzle of honey.
6. To meal prep: arrange pancakes on a baking sheet or cooling rack and allow to cool completely and then they can be stored in the fridge for up to a week or in the freezer for 3 months. If freezing, separate each pancake with a small piece of parchment or wax paper to prevent them from sticking together.
7. To reheat, they can be microwaved, warmed in the toaster oven, or even air fryer for about 5 minutes.