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3-Ingredient Cottage Cheese Pancake Wraps - Easy, Protein-Packed, and Versatile

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 servings

Ingredients
  

  • Cottage cheese (¾ cup) – Small curd is ideal for a smoother batter; use full-fat for the best texture.
  • Eggs (2 large) – Bind the batter and help it set like a thin pancake.
  • Rolled oats or oat flour (½ cup) – Adds structure so the wraps don’t tear. Quick oats also work.
  • Optional but helpful: A pinch of salt, ½ teaspoon vanilla for sweet versions, or a dash of garlic powder for savory.
  • For cooking: Nonstick skillet and a little butter or oil.

Instructions
 

  • Blend the batter. Add cottage cheese, eggs, and oats to a blender. Blend until smooth and pourable, about 20–30 seconds. If it’s too thick, add 1–2 tablespoons of milk or water.
  • Heat the pan. Warm a nonstick skillet over medium heat. Lightly grease with butter or oil. The pan is ready when a drop of water sizzles.
  • Pour and swirl. Pour about ¼ cup of batter into the pan and quickly tilt to spread it thin, like a crepe. Aim for 6–7 inch circles.
  • Cook the first side. Let it cook for 45–60 seconds, until the edges look set and tiny bubbles form. The bottom should be lightly golden.
  • Flip gently. Slide a thin spatula underneath and flip. Cook another 20–30 seconds until set through.
  • Repeat. Transfer to a plate and keep warm. Continue with the remaining batter, greasing the pan as needed.
  • Fill and serve. Add your favorite fillings, roll or fold, and enjoy.