Recently, I have become obsessed with pancakes! It all started when I gave up bread (aka semi gluten free) for lent– and I became a carb craving girl! So in order to tame my cravings I have done a lot of experimenting with alternatives for bread based pancakes–subsequently, welcome oatmeal cottage cheese pancakes.
I found a ton of different recipes online using cottage cheese and oatmeal in place of traditional flour. They all had similar ingredients, but took a different approach–so I experimented with a few of them and created a mixed up version of what I would like to call a hybrid banana bread pancake. This recipe combines a few of my favorite recipes, into what I think is the best pancake (flour free).
- 1/2 banana, mashed
- 1/2 cup oatmeal (instant or old-fashion)
- 1/2 cup cottage cheese (low-fat)
- 1 egg or 3 tablespoons of egg beaters (I use the egg white eggbeaters)
- a few pinches of baking powder (about 1 teaspoon)
- sprinkle of cinnamon (about 1 teaspoon)
- sugar free syrup
I used an emersion blender to blend together all of the ingredients. You can use a food processor or blender to mix all the ingredients up (I prefer the emersion blender because easier clean up). If the batter is too thick then use a little more egg to thin it up. This recipe makes about 5 pancakes–give or take depending on the size of the pancakes. Enjoy!
Off to take the freshly groomed pooch for a jog!