Cottage Cheese Pancakes
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My family can’t get enough of these pancakes. They are perfectly crisp on the outside and tender and moist inside. I love them because they are nutrient-dense and won’t send your blood sugar soaring. The cottage cheese and eggs make them higher in protein than your average pancakes and the sprouted oats are a great source of fiber. You can add blueberries, bananas, chocolate chips or my personal favorite, lemon zest, to give them a special twist.
Prep Time – 5 minutes
Cook Time – 10 minutes
Servings – Makes 30 medium pancakes
Ingredients:
· 2 cups organic whole milk cottage cheese
· 2 cups organic sprouted rolled oats
· 4 pasture-raised eggs
· 2 tbsp maple syrup
· 2 tsp vanilla extract
· 2 tsp baking powder
· coconut oil for cooking
Directions:
1. Add all ingredients except coconut oil to a high-speed blender and blend until smooth.
2. In a large skillet, heat 1-2 tbsp of coconut oil. Once melted, pour about ¼ cup of batter into the pan to form each pancake. Allow pancakes to cook for about 1-2 minutes until bubbly and firm on the edges. Flip pancakes and cook for another minute or until golden on the other side. Remove pancakes from the pan.
3. Add more oil and repeat until the batter is used up.
4. Store leftovers in an airtight container in the fridge for 5 days or freeze for up to 1 month.