Ingredients:

  • 1 cup (225g) cottage cheese
  • 2 large (100g) eggs
  • 1/2 cup (45g) rolled oats
  • 2 tbsp (30ml) maple syrup
  • 1 tsp (5ml) vanilla extract
  • 1/2 tsp (2g) baking powder
  • 1/4 tsp (1g) salt
  • 1/4 cup (60ml) maple syrup
  • 1/2 cup (75g) fresh blueberries
  • 2 tbsp (30g) whipped cream
  • 1 pinch (0.1g) cinnamon powder

Instructions:

  1. Place cottage cheese, eggs, rolled oats, 2 tablespoons of maple syrup, vanilla extract, baking powder, and salt into a high-speed blender.
  2. Process on high for 30–60 seconds until the mixture is completely homogeneous, aerated, and no visible curds remain.
  3. Heat a non-stick skillet over medium heat with a thin layer of butter or oil.
  4. Pour 1/4 cup portions of batter into the skillet and cover with a lid for 2–3 minutes to trap steam and encourage rising.
  5. Flip the pancakes once the edges look set and the surface shows small bubbles; cook for another 2 minutes until mahogany-gold.
  6. Stack three pancakes high and top with a dollop of whipped cream, fresh berries, a drizzle of maple syrup, and a dusting of cinnamon.