Whipped Cottage Cheese Oat Pancakes with Peanut Butter

Steps

1. Separate the eggs, putting the whites in a clean bowl and the yolks in a blender.
2. Add the cottage cheese, oats, milk, vanilla and half of the cinnamon to the blender with the yolks and blend until smooth; let it rest 5 minutes so the oats soften.
3. In a large bowl, whisk the flour, sugar, baking powder and salt.
4. Beat the egg whites with a whisk or mixer until they hold soft peaks.
5. Pour the blended cottage cheese mixture into the flour mixture and stir just until combined, then gently fold in the beaten egg whites in two additions, keeping the batter airy.
6. Heat a large nonstick skillet over medium-low heat and brush it with about a quarter of the oil.
7. Pour about 1/4 cup batter per pancake, cook 2 to 3 minutes until bubbles form and the edges look set, then flip and cook 2 minutes more until golden and the centers reach 160°F (71°C). Repeat with the remaining batter, brushing the skillet with another quarter of the oil before each batch.
8. While the pancakes cook, stir the peanut butter, honey and warm water in a small bowl until smooth and pourable.
9. Stack the pancakes on plates, spoon over the peanut butter drizzle and sprinkle with the remaining half of the cinnamon.