Prep Time
5 minutes
Cook Time
6 minutes
Total Time
11 minutes
Ingredients
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3/4 cup of raw, uncooked oatmeal (traditional or quick cooking)
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1/2 cup low fat cottage cheese (You can substitute Greek yogurt for less fat and lower sodium!)
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1/3 cup of egg whites (or the equivalent of 2 egg whites)
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1 whole egg
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1-2 tablespoons milk (I use unsweetened vanilla almond milk)
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1/4 - 1/2 teaspoon cinnamon (optional but recommended!)
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1/2 - 1 teaspoon vanilla extract (also optional but delicious)
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cooking oil, as needed (I use coconut oil)
Instructions
Heat a large skillet on medium/medium high heat. Use whatever you'd normally use for pancakes - the exact setting needed will depend on you burner and pan.You can also use a nonstick griddle and omit the cooking oil!While the pan preheats, combine all the ingredients, except the cooking oil, in your blender. I use 1 tablespoon of milk when I have moist cottage cheese with some visible liquid, but drier cottage cheese may need 2 tablespoons. It's better to start with 2 and then add a little extra after everything is combined, as needed.Blend to combine. I usually pulse twice, then blend for a couple seconds until things are combined but not totally pureed.Add enough oil to lightly coat the bottom of your entire pan. Allow it to heat for about a minute, until it is hot and shimmering but not smoking. If it's smoking, your heat is too high!My pan perfectly fits three pancakes, so I cook two batches to make six total pancakes. For six pancakes, use about 1/3 cup of batter per pancake.Pour the batter into the hot pan and allow each pancake to cook until most of the bubbles have popped and the outer edge is visibly more solid/darker in color. This usually takes about 2-3 minutes, depending on your pan.Flip, just like you would "normal" pancakes.Continue cooking until the second side is golden brown and the pancake is no longer liquid-y in the center, about 1-2 additional minutes.Add extra oil, as needed, and keep cooking pancakes until you're out of batter!Enjoy your delicious pancakes.
