Who doesn’t love a pancake? We enjoy them, but our son LOVES them! These are a great way to enjoy gluten-free and protein-packed pancakes … without the guilt. They are not going to have that extra fluffy, cake-like consistency of traditional pancakes, but they are darn good. These are a little more dense, which I think keeps you feeling fuller longer.
These are a great prep-ahead option for weekday breakfasts in our family. They’re easy enough to make a double batch on the weekend, and then can be warmed in the microwave or toaster throughout the week. These pair well with your favorite nut butter (syrup is optional).
- 1 cup old fashioned oats
- 6 egg whites
- 1 cup cottage cheese ( at least 4% milk fat)
- ½ t baking powder
- 1 t vanilla
- 1 ½ t cinnamon
- 1. Blend the oats and egg whites first with a hand immersion blender.
- 2. Once the mixture is smooth, add the cottage cheese, baking powder, vanilla and cinnamon.
- 3. Cook on a hot, non-stick surface. Serve immediately or let cool and refrigerate to warm later.