Fluffy, cinnamon-kissed pancakes made with blended cottage cheese and Greek yogurt for a tender, souffle-like crumb—lightly sweet, never gummy, and deeply satisfying with 30g protein per serving.
Add cottage cheese, Greek yogurt, eggs, vanilla, and maple syrup to a blender; blend until smooth.
In a medium bowl, whisk together flour, baking powder, and cinnamon.
Pour the blended mixture into the dry ingredients and stir just until no dry streaks remain; do not overmix (batter will be thick).
Heat a nonstick skillet over medium-low and lightly oil or butter it. Portion 1/3 cup batter per pancake and cook until golden and set through, about 2 minutes per side, adjusting heat as needed so centers cook before outsides over-brown.
Serve hot with maple syrup and/or desired toppings (berries, nut butter, banana, yogurt, etc.).