Saturday means PANCAKES. And these pancakes are my absolute new fave! If you have an extra container of cottage cheese in your fridge, use it up by making these cottage cheese pancakes.
I’m all about having a lazy weekend brunch at home. I like to take time to sleep in on Saturday mornings. There’s something quaint about rolling out of bed around 9 a.m. and making a batch of pancakes in your pajamas.
I used to throw together my normal brown sugar pancake recipe (which you can find in my cookbook), but when I had some leftover cottage cheese in the fridge after working on a huge toast project for work, I decided to try something new.
Cottage cheese, I admit, has never been my favorite thing. I never really had it before because I was scared of the way it looked. However, when I first had a lasagna made with cottage cheese instead of ricotta, I was kind of hooked. No, I don’t eat it plain like my mother does. It still kind of gives me the heebie-jeebies. But I have explored putting it in some of my recipes. This would be the first that I have shared with the Internet! You’re welcome, world.
So enjoy these cottage cheese pancakes, and as always, share it over on Instagram and tag me! I love to see when my followers are trying out my recipes.
Cottage Cheese Pancakes
- 1/2 cup rolled oats
- 1/2 cup cottage cheese
- 2 eggs
- 1 tsp baking soda
- 1 tbsp sugar
- Place the oats in a blender. Blend them until the oats have turned into a fine flour.
- Add in the rest of the ingredients. Blend until completely mixed through. You may need to scrape the edges and bottom a few times between blending.
- Heat up a skillet with some melted butter.
- Using a 1/4 measuring cup, scoop out pancakes onto the skillet.
- When the pancakes start to bubble on top and the sides are firm, flip the pancake.
- Serve with berries, jam, syrup, or any other desired toppings!