OATMEAL-COTTAGE CHEESE PANCAKES
These are wonderful! Full of good for you carbs and protein they are super for a quick breakfast or late supper. With a little peanut butter smeared on and topped with yogurt, maybe cinnamon-Splenda sprinkled over and rolled up – any way you eat them you’ll never want to be without a batch.
They freeze great – with waxed paper or plastic wrap sandwiched in between. And kids, who swear they will never eat cottage cheese, won’t know the difference!
1 cup oatmeal, ground (measure BEFORE grinding in a food processor)
1/2 teaspoon baking soda
1/8 teaspoon salt
3-4 tablespoon Splenda Granular
1/4 teaspoon pumpkin pie spice (or combination of other sweet spices you like)
1 cup cottage cheese
1/3 cup milk
1 teaspoon vanilla
In a large bowl combine the ground oatmeal, baking soda, salt, Splenda, and spice. In a small bowl whisk together the eggs, cottage cheese, milk, and vanilla. Pour egg mixture into dry ingredients and stir to combine. (To make this super easy, throw EVERYTHING into a blender or food processor after grinding the oatmeal, and pulse until just combined. This will also help if you don’t like the cheese curds.) The photo is NOT pureed …when blenderized these will be more the texture and look of regular pancakes.
Heat a frying pan over medium-low heat. Spray with vegetable cooking spray. Drop 1/3 cup of batter into pan and fry until golden on the bottom. Flip and continue cooking for another 2 minutes or until firm. Makes approx 8 pancakes.
Per Pancake: 118 Calories; 7 g Protein; 5 g Tot Fat; 5 g NET Carbs; 2 g Sugar; 166 mg Sodium