These easy flourless pancakes blend cottage cheese, eggs, and oats into a protein-rich, gluten-free breakfast that’s fluffy and delicious every time.

1 cup cottage cheese

2 large eggs

1/4 cup rolled oats (optional, for texture)

1/2 teaspoon baking powder

1/4 teaspoon vanilla extract

Pinch of salt

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In a blender or food processor, combine cottage cheese, eggs, oats (if using), baking powder, vanilla extract, and salt. Blend until smooth.

Heat a non-stick skillet over medium heat and lightly grease with cooking spray or butter.

Pour 1/4 cup of batter onto the skillet for each pancake and spread slightly to form a circle.

Cook for 2–3 minutes until bubbles form and edges look set.

Flip and cook for an additional 1–2 minutes until golden and cooked through.

Remove and repeat with remaining batter.

Serve warm with your favorite toppings.

Omit oats for smoother, crepe-like pancakes.

Add a tablespoon of honey or maple syrup to the batter for extra sweetness.

Fold in berries or chocolate chips before cooking for variety.

Use herbs and omit vanilla for a savory version.