Fluffy Cottage Cheese Banana Oatmeal Protein Pancakes

Instructions:

1. Place the rolled oats, cottage cheese, ripe banana, eggs, milk, protein powder, baking powder, cinnamon, salt, and vanilla extract into a high-speed blender.
2. Secure the lid and blend on high speed until the mixture is completely smooth and creamy, resembling thick crepe batter. Stop and scrape down the sides if necessary (about 45–60 seconds).
3. Allow the batter to rest for 5 minutes. This helps the oats absorb the liquid, leading to a thicker, fluffier pancake.
4. Heat your non-stick griddle or large frying pan over medium-low heat. Lightly grease the hot surface with coconut oil or butter.
5. Pour ¼ cup (approx. 60ml) of batter per pancake onto the griddle, leaving space between each one.
6. Cook for 3–4 minutes. Watch for bubbles to form on the surface and the edges to look set and slightly dry.
7. Carefully flip the pancakes and cook for another 2–3 minutes on the second side until nicely golden brown and cooked through internally.
8. Transfer the Cottage Cheese Banana Oatmeal Protein Pancakes to a plate and serve immediately with desired toppings.