I can honestly say that at first, the idea of cottage cheese and oatmeal pancakes did not instantly ignite my taste buds. However, their redeeming qualities of being flour free, super healthy and full of protein convinced me to give this recipe a go.
I was pleasantly surprised. Once ground up, oatmeal has a similar texture to flour, and the cottage cheese provides the pancakes a yummy tang.
½ cup oatmeal
½ cup cottage cheese (we’ve used ricotta instead of cottage cheese also and both are just as nice)
1 teaspoon vanilla
4 egg whites (you can also just use the whole egg if you don’t like to waste)
Blend all ingredients in a food processor or blender. Pour batter into a preheated pan and wait for bubbles on top of batter then flip, cook until golden. Top with fresh fruit or maple syrup or, my favourite, a little sugar and lemon.
Recipe found via Food.com
February: A busy month of eating and sunshine! The month started with a light lunch and a glass of wine at Journal before helping a friend find her wedding dress | Sweet sunny Monday afternoon treats at Cubbyhouse Canteen in Armadale | Warm summery mornings and pomegranate in salads | Florist filled to the brim with beautiful flowers on Valentines day | Brunching at Grub Food Van | Incredible Crème brûlée at Gazi (it’s a must visit if you like dessert) | Happiness with Mr Sagmeister | A day of Misters: starting with a healthy breakfast at the new Mr Mister on Chapel Street, then lining up for an hour at the Mister Zimi warehouse sale | Yummy honey and butter on Dr Marty’s Crumpets at Soldier on Espresso | Beautiful warm start to the day at Body Flow Yoga | A swan in my cappuccino at Mr Mister | Checking out Ian Fairweather’s ’The Drunken Buddha at Tarra Warra
Find me: @_thesundaybest_