Cottage Cheese Berry Pancakes

# What You'll Need:

→ Wet Ingredients

01 - 1 cup cottage cheese

02 - 2 large eggs

03 - 1/2 cup milk (dairy or unsweetened plant-based)

04 - 1 teaspoon vanilla extract

→ Dry Ingredients

05 - 3/4 cup rolled oats

06 - 1/2 cup whole wheat flour

07 - 1 1/2 teaspoons baking powder

08 - 1/4 teaspoon salt

09 - 1 tablespoon sugar or preferred sweetener (optional)

→ Add-ins

10 - 1 cup mixed berries (blueberries, raspberries, strawberries, fresh or frozen)

11 - Butter or oil, for cooking

# How-To Steps:

01 - In a blender or food processor, combine cottage cheese, eggs, milk, and vanilla extract. Blend until smooth.

02 - Add rolled oats, flour, baking powder, salt, and sugar (if using) to the blender. Blend again until just combined and smooth; do not overmix.

03 - Gently fold in the berries by hand.

04 - Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.

05 - Pour 1/4 cup batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

06 - Flip and cook another 1-2 minutes until golden and cooked through.

07 - Repeat with the remaining batter. Serve warm with extra berries, yogurt, or a drizzle of maple syrup if desired.

# Tips from the pros:

01 -

They're genuinely fluffy and taste like indulgence, not a chore—nobody suspects there's 13 grams of protein hiding in each pancake.
The whole process takes less time than scrolling through your phone, and you probably have everything in your kitchen already.
Frozen berries work perfectly, so you can make these year-round without waiting for fresh ones.

02 -

If your batter seems too thick, add a splash more milk—cottage cheese absorbs liquid differently depending on the brand, and thick batter makes pancakes that cook unevenly.
The berries should go in cold and by hand, not blended; I learned this the hard way when a blender berry incident turned a whole batch into purple mush.

03 -