Good morning!

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).

Ingredients:

• 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!