I love pancakes, but I haven’t bought processed pancake mix in years.
I have a number of recipes I use to make pancakes from scratch. My most unusual recipe is probably the healthiest, but still tastes great.
The pancakes are a bit thinner than standard pancakes, but if you don’t tell your family that cottage cheese is the secret ingredient, they will never guess.
And with just oatmeal, cottage cheese, eggs and vanilla as ingredients, this recipe could be a staple for people following a gluten-free diet.
It would also be a great healthy recipe for kids. If you fry them up in a non-stick pan like the Ozeri frying pan that I used, you can even skip the butter. Top the pancakes with maple syrup or jelly, or let the kids eat them plain.
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Cottage Cheese Oatmeal Pancakes:
1/2 cup cottage cheese
1/2 cup oatmeal
1 tsp vanilla
Add all of the ingredients to the blender and give it a whir until it is well blended.
The batter will be thin and can easily be poured directly into the frying pan or griddle from the blender.
If you want, melt a small amount of butter into the pan and then swirl the pan so the butter evenly coats the bottom. If you prefer healthier pancakes, use a non-stick pan like this Ozeri pan that doesn’t need any added fat, or give the pan a thin coating of cooking spray.
Pour the batter into small pancakes in the pan.
You can make bigger pancakes, but I usually use a relatively small frying pan so my pancakes need to be small. This recipe makes 8 small pancakes.
My first batch I made with the melted butter.
Then I made the rest without any additional added butter. Honestly, I couldn’t take the difference after adding maple syrup and wouldn’t bother with butter in the future.
Once you see small bubbles and the batter seems to be firming up on the edges, flip them over. Cook the 2nd side until lightly browned and then move to your serving plate.
As you can see from the sliced pancake picture, they come out a bit more moist on the inside than a standard pancake recipe, but they still taste great.
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