Ingredients:

  • 1/2 cup (115g) cottage cheese
  • 1 large (50g) egg
  • 1/4 cup (30g) rolled oats
  • 1/2 tsp (2g) baking powder
  • 1/4 tsp (1g) kosher salt
  • 1 tsp (5ml) vanilla extract
  • 1 tsp (5ml) maple syrup
  • 1 tbsp (14g) unsalted butter

Instructions:

  1. Toss the cottage cheese, egg, rolled oats, baking powder, salt, vanilla extract, and maple syrup into your blender. Note: Adding the syrup now ensures the sweetness is distributed evenly.
  2. Process on high for 30-45 seconds until the batter is completely smooth and pale.
  3. Place your 8 inch skillet over medium low heat and add the butter.
  4. Wait until the butter foams and sizzles, indicating the pan is ready.
  5. Pour roughly 1/4 cup of batter into the center of the pan. Note: Don't over spread it; let it settle naturally.
  6. Cook for 3 minutes until bubbles form on the surface and the edges look matte.
  7. Flip the pancake in one quick motion.
  8. Cook for another 2 minutes until mahogany colored and the center feels springy to the touch.
  9. Slide it onto a plate and top with your favorite syrup or fresh fruit.