I know what you’re thinking.
You’re thinking: “Well, this sounds weird”.
You’re thinking: “She’s officially run out of things to talk about.”
You’re thinking: “Can someone please tell her to get a new hobby?”
Well, you might be right about one of those. BUT I will tell you that these pancakes taste just like the real deal, only they’re packed with protein, fiber, and calcium. And the best thing about these fluffy cakes is that they’re great for meal prepping over the weekend and can be heated up every morning for a quick and filling breakfast throughout the week. And as usual, feel free to adapt to fit your pancake needs whether you’re a banana pancake nut or a chocolate chip pancake enthusiast or a connoisseur of powdered sugar.
- 1 cup oatmeal
- 1 cup cottage cheese
- 3 tbsp skim or almond milk
- 6 egg whites
- 1 tsp vanilla
- 1 tsp baking powder
- Strawberries, for topping (optional)
- Blueberries, for topping (optional)
- Pure maple syrup (optional, but not really)
- Combine all ingredients in a blender and mix until smooth.
- Heat a flat griddle or skillet with a little butter or non-stick cooking spray over medium high heat. Pour out 1/4 cup batter onto hot griddle and cook until pancake begins to bubble. Using a spatula, flip over and cook until both sides are lightly browned. Top with fresh fruits and maple syrup. Serve warm.
- For sweet pancakes, add stevia or 1 tbsp sugar to the batter.