Breakfast recipe · from the recipe book
Blender Cocoa Oat Pancakes with Raspberries
Tender, deep-chocolate oat pancakes blended smooth with cottage cheese, topped with tart raspberries and a warm maple drizzle.

- Skillet
- 40 min · 30 min hands-on
- Serves 4
- Vegetarian
- Gluten-free
- Over 60 g carbs
- Protein 20 g+
- Fiber 6 g+
- Sodium 600 mg or less
- Sat fat 4 g or less
- 500 calories or less
Ingredients
- 2½ cups200 gOld-fashioned rolled oats
- 1 cup226 gCottage cheese, 2%
- 1 cup (240 ml)240 gMilk, 2%
- 2 large100 gEggs
- ¼ cup24 gUnsweetened cocoa powdersifted
- 1½ tbsp packed20 gBrown sugar
- 1¾ tsp8 gBaking powder
- 1¼ tsp5 gVanilla extract
- ½ tsp1 gGround cinnamon
- ⅛ tsp1 gSalt
- 2¼ tsp10 gCanola oil
- 2 cups250 gRaspberries
- 3 tbsp60 gMaple syrup
Steps
- Add the oats to a blender and blend into a fine flour.
- Add the cottage cheese, milk and eggs to the blender with the oat flour.
- Add the unsweetened cocoa powder, brown sugar, baking powder, vanilla, cinnamon and salt to the blender, then blend until the batter is smooth and evenly chocolate brown.
- Let the batter rest for 10 minutes so the oats thicken it.
- Heat a large nonstick skillet over medium-low heat and brush it with one quarter of the canola oil.
- Pour the batter in scant 1/4-cup portions and cook until bubbles form and the edges look set, 2 to 3 minutes; flip and cook 1 to 2 minutes more, until the centers spring back and reach 160°F (71°C).
- Cook the rest of the batter in three more batches, brushing the skillet with another quarter of the canola oil before each batch, so all the oil is used.
- Warm the maple syrup in a small pot over low heat for about 1 minute.
- Stack the pancakes on plates, top with the raspberries and drizzle with the warm maple syrup.
Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.
Contains: Milk, Egg. Some brands contain gluten.
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Saved in the Every Helping recipe book on October 24, 2026.
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