Serves: 12


½ cup milk
1 cup cottage cheese
2 whole eggs and 2 egg whites
½ cup wheat flour
½ cup rolled oats
½ tsp baking soda
½ teaspoon cinnamon
¼ teaspoon vanilla



Place all ingredients in a blender and blend for 30 seconds until the batter is mostly smooth. Preheat a griddle to medium high heat.

Pour about ¼ cup pancake batter onto the hot griddle and cook for about three minutes or until bubbles form on top. Flip to the other side and cook for another 1-2 minutes. Transfer to a plate and serve topped with fruit, almond butter, chia seeds, and of course, maple syrup.



Store the extra pancakes in the fridge or freezer, or store the batter in the fridge for 1-2 days to make it last for several breakfasts.


Enjoy your meal!