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