High Protein Cottage Cheese Pancakes for 2 Servings

Instructions:

1. Place the cottage cheese, eggs, vanilla extract, rolled oats, protein powder, baking powder, cinnamon, and salt into a blender. Process on high for about 30 to 45 seconds until the batter is completely smooth and no oat bits remain.
2. Pour the batter into a bowl and let it sit for 5 minutes. Wait until the mixture slightly thickens as the oats absorb the moisture from the eggs and cheese. This step is non negotiable for a pancake that stays together in the pan.
3. Melt half of the unsalted butter in a large skillet over medium low heat. Cook until the butter stops foaming and starts to smell nutty. This indicates the water has evaporated and you're ready to sear.
4. Pour about 1/4 cup of batter for each pancake, leaving plenty of space between them. Avoid overcrowding the pan so you have room to flip them later without a struggle.
5. Cook for 3 to 4 minutes on the first side. Look for small bubbles on the surface and edges that appear matte rather than shiny. If they feel too floppy to flip, give them another 30 seconds.
6. Carefully slide your spatula underneath and flip in one quick motion. Cook for another 2 to 3 minutes until the underside is bronzed. The center should feel firm but springy when lightly pressed.
7. Remove the finished stack to a plate. Add the remaining butter to the pan and repeat the process with the rest of the batter. Keep the heat low to prevent the butter from burning between batches.
8. Serve immediately while the edges are still slightly crisp and the centers are warm and velvety. Top with fresh berries or a drizzle of maple syrup if you're feeling indulgent.