Chia Cottage Cheese Pancakes

These chia cottage cheese pancakes are so light and fluffy.  Best part is that you probably already have the ingredients on hand!

My mantra last year was to waste less.  I’ve decided to start out my new year using up ingredients that I have on hand.  A quick look of my pantry and fridge, I found chia seeds, oats and cottage cheese.

I’ve made cottage cheese pancakes before, but I loved the idea of adding chia seeds.  It gives the pancakes a bit of texture which I love.

If you are on WW, the link for the points is in the notes section of the recipe card below.  As long as you have a paid membership, it will open up on your computer or cell phone.

What are chia seeds good for?

“Despite their tiny size, chia seeds are highly nutritious. They’re packed with fiber, protein, omega-3 fatty acids, and various micronutrients.” Healthline Magazine.  I buy mine at Mariano’s, but most grocery stores sell them in the natural foods aisle.

What you’ll need to make blender pancakes:

• nonstick skillet
• spatula
• blender
• 1/3 cup measure cup

In what order do you add ingredients to a blender?

Don’t make the mistake I did – I added the dry ingredients first, THEN the liquids.  Add the milk and eggs first, then remaining ingredients and it will blend more evenly.  If you haven’t tried blender pancakes before, it’s so easy!

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Chia Cottage Cheese Pancakes

Yield: 4

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

These chia cottage cheese pancakes are so delicious, but promise, you won't know there is cottage cheese in there!

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Ingredients

• 1/2 cup cottage cheese (I used 2%)
• 1/2 oats (I used quick)
• 1/4 cup unsweetened cashew milk
• 2 eggs
• 2 tablespoons Splenda
• 1 tablespoon chia seeds
• 3 tablespoons flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon

Instructions

1. Add all the ingredients to a blender.
2. Don't do what I did and add dry ingredients first 😂
3. Add eggs, and cashew milk first, then remaining ingredients.
4. Blend until combined.
5. Let batter sit 30 minutes.
6. I used 1/3 cup measuring cup for each pancake.
7. Cook over medium low heat for 3 minutes a side.

Notes

If you are on WW, click this link to see what the personal points would be for your plan. For me, each pancake is 2 points, no matter how many you have.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 126Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 98mgSodium: 644mgCarbohydrates: 13gFiber: 2gSugar: 2gProtein: 8g

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