One ½ cups full-fat cottage cheese, small curd cottage cheese preferable for texture Two room temperature big eggs ½ cup either buttermilk or milk
1 teaspoon vanilla extract One cup all-purpose flour—oat flour One teaspoon baking powder—leavening agent ½ teaspoon of baking soda
One teaspoon sugar (optional) ¼ teaspoon of salt Butter, olive oil, or some other cooking oil for the pan
In a big bowl or blender, mix the cottage cheese, eggs, milk, and vanilla extract. Blend until smooth if required.
In a separate dish whisk the flour, baking powder, baking soda, sugar, and salt.
Fold the damp components gently into the dry ones. Don't overmix; simply stir until everything comes together.
Give the batter five minutes of sitting. For fluffier pancakes, this helps the leavening agent start to activate.
Add a little butter or oil and heat a large nonstick skillet or fried pan over medium-low.
For every pancake, put roughly ¼ cup of batter onto the pan. Cook till top bubbles show about two to three minutes. Flip and grill another 1 to 2 minutes till golden brown.
If necessary, keep warm in a toaster oven; place completed pancakes on a paper towel-lined baking sheet.