These fluffy mini Dutch pancakes are soft, sweet, and incredibly easy to make. Perfect for stacking high with your favorite toppings…who can say no to powdered sugar and maple syrup?!?!
SERVING SIZE: 28-30 mini dutch pancakes
THE RECIPE:
Add the rolled oats, cottage cheese, eggs, milk, baking powder, vanilla, and a pinch of salt to a blender. Blend until smooth and creamy.
Heat a pancake maker or skillet over medium heat and lightly butter the surface.
Pour small amounts of batter onto the pan to create mini pancakes. Cook for 2–3 minutes until bubbles form, then flip and cook another 2–3 minutes until cooked through and edges are golden brown.
Transfer to a plate and top with your favorite toppings like yogurt, berries, maple syrup, powdered sugar, jam, or butter (I went for all of the above!!!)
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PS: here is the link for the Mini Dutch Pancake Maker I used:)
Mini Dutch Pancakes
Ingredients
For the pancakes:
- ¾ cup rolled oats
- ½ cup cottage cheese
- 2 eggs
- ¼ cup milk of choice
- ½ tsp baking powder
- ½ tsp vanilla extract
- pinch of salt
- butter (for greasing the pan or pancake maker)
Optional Toppings:
- yogurt
- fresh berries
- maple syrup
- powdered sugar
- berry jam
Instructions
- Add the rolled oats, cottage cheese, eggs, milk, baking powder, vanilla, and a pinch of salt to a blender. Blend until smooth and creamy.
- Heat a pancake maker or skillet over medium heat and lightly butter the surface.
- Pour small amounts of batter onto the pan to create mini pancakes. Cook for 2–3 minutes until bubbles form, then flip and cook another 2–3 minutes until cooked through and edges are golden brown.
- Transfer to a plate and top with your favorite toppings like yogurt, berries, maple syrup, powdered sugar, jam, or butter (I went for all of the above!!!)
