Fluffy pancakes made with oats, eggs, and cottage cheese for a high-protein twist. Naturally sweetened with banana.
Blend rolled oats, cottage cheese, eggs, banana, and cinnamon in a blender until smooth.
Let the batter rest for 2 minutes.
Heat a non-stick pan over medium heat and brush with a little butter.
Pour 1/4 cup batter per pancake and cook for 2-3 minutes until bubbles form.
Flip and cook for another 1-2 minutes until golden.
Stack pancakes and top with fresh berries and a drizzle of maple syrup.
Serve warm.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.