4-Ingredient Oat Protein Pancakes

Organic Valley is passionate about food and protecting the food system. Our in-house chefs, product development team members and employee-foodies love finding twists to enhance traditional fare. We also enjoy trying new ways to use organic products to create delectable meals and snacks that you can feel good about sharing with your family.

These simple oat protein pancakes blend oats, milk, and cottage cheese into a smooth batter for a quick, nourishing breakfast that cooks up fluffy and golden.

8 min Prep7 min Cook15 min Total

8 min Prep•7 min Cook•15 min Total

1 Servings

8 min Prep7 min Cook15 min Total

8 min Prep•7 min Cook•15 min Total

1 Servings

These simple oat protein pancakes blend oats, milk, and cottage cheese into a smooth batter for a quick, nourishing breakfast that cooks up fluffy and golden.

Cooking Mode

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Ingredients

1 cup (86 g) old-fashioned (rolled) or quick-cook oats
1 ½ teaspoons baking powder

Directions

In a blender, add 1 cup old-fashioned rolled oats or quick-cook oats. Blend on high until the oats resemble a soft, powdery flour with no visible flakes.
To the blender, add ⅔ cup Organic Valley® Protein Plus™ Ultra-Filtered Reduced Fat 2% Milk and 3 tablespoons Organic Valley® Cottage Cheese. Using a silicone spatula, gently stir to incorporate the dry and wet ingredients. Blend on low until the batter is completely smooth, about 30 seconds, scraping down the sides if needed.
Preheat a lightly greased griddle or skillet over medium-low heat. Pour about ¼ cup batter per pancake onto the griddle or skillet to form 4-5 small pancakes. Cook until the tops look set and the bottoms are golden brown, about 3 minutes.
Flip each pancake and cook 1-2 minutes more, until golden and cooked through. Serve warm with Organic Valley® Butter, fresh fruit, or pure organic maple syrup. Serve immediately.

Directions

Cooking Mode

Prevent your screen from going dark as you follow along.

In a blender, add 1 cup old-fashioned rolled oats or quick-cook oats. Blend on high until the oats resemble a soft, powdery flour with no visible flakes.
To the blender, add ⅔ cup Organic Valley® Protein Plus™ Ultra-Filtered Reduced Fat 2% Milk and 3 tablespoons Organic Valley® Cottage Cheese. Using a silicone spatula, gently stir to incorporate the dry and wet ingredients. Blend on low until the batter is completely smooth, about 30 seconds, scraping down the sides if needed.
Preheat a lightly greased griddle or skillet over medium-low heat. Pour about ¼ cup batter per pancake onto the griddle or skillet to form 4-5 small pancakes. Cook until the tops look set and the bottoms are golden brown, about 3 minutes.
Flip each pancake and cook 1-2 minutes more, until golden and cooked through. Serve warm with Organic Valley® Butter, fresh fruit, or pure organic maple syrup. Serve immediately.

Do You Know?

Organic Valley farms comprise more than 440,000 acres of land in the United States, and this organic acreage is home to more than 1,600 Organic Valley family farms and a whole lot of biodiversity.
Organic Valley^® Protein Plus^™ is USDA Certified Organic and made from milk from pasture-raised cows that graze freely on organic pastures. It’s the newest ultra-filtered milk that combines premium nutrition with ethical sourcing and pasture-raised animal care.
Organic Valley’s mission is to provide a stable, sustainable pay price to farmers so they can continue farming with their families. It all started in 1988, when seven farmers got together to find a way to market their goods and make a sustainable living by producing organically derived food.