Fluffy Protein Pancakes

Method

1. 1

   Add the rolled oats to a blender and blitz into a fine flour. Add the protein powder, baking powder and salt, then pulse once more to combine.

2. 2

   Add the cottage cheese, eggs, milk and vanilla extract. Blend for 30-45 seconds until you have a smooth, pourable batter. Let it rest for 5 minutes so the oats hydrate and the mixture thickens slightly.

3. 3

   Heat a non-stick pan over medium-low heat and brush with a little of the butter. Too high a heat browns the pancakes before they cook through, so keep it gentle.

4. 4

   Pour in about 2 tablespoons of batter per pancake. Cook for 2-3 minutes, until bubbles appear on the surface and the edges look set.

5. 5

   Flip carefully and cook for another 1-2 minutes, until golden and springy to the touch. Repeat with the remaining batter, brushing the pan with butter between batches.

6. 6

   Stack the pancakes and serve warm, topped with fresh berries, a spoon of yogurt or a drizzle of honey.