Lightly coat a skillet with nonstick cookie spray and warm over medium heat.
Add eggs, vanilla, cinnamon, olive oil, cottage cheese, and oats to your blender. Blend on high until smooth.
Pour ¼ cup of batter onto your preheated skillet. Let cook on one side until it is full of bubbles and the edges start to dry, then flip your pancake and cook for an additional minute. Repeat until all of the batter is gone.
Top hot pancakes with butter, maple syrup, or fruit. My personal favorite is peanut butter, bananas and maple syrup.
Healthy Eating Plans
Weight Watchers: ¼ of this recipe when using fat free cottage cheese is: 4 Blue Plan Points | 7 Green Plan Points | 2 Purple Plan Points
21 Day Fix: For this entire recipe: 4 Red containers, 3 Yellow containers, and 3 teaspoons. Each serving size of ¼ of the recipe. The number of pancakes depends on how big you make them. I usually get 8 pancakes, so 2 would be a serving. 21 Day Fix counts per serving: 1 Red Container, ¾ Yellow Container, ¾ Teaspoon. Don’t forget to count your toppings.
2B Mindset: A complete breakfast.
You can make these dairy free by swapping the cottage cheese for banana.
If you want to make waffles instead of pancakes simply pour ¼ cup of batter per waffle and cook 4-5 minutes until browned.
You can swap the olive oil out for coconut or avocado oil.