Ready in 30 minutes
Makes 12 pancakes
These pancakes are made with low-fat cottage cheese and steel cut oats for a protein and fiber boost. Scale your serving size to suit your needs, adding eggs or yogurt for extra protein, and fruit for additional fiber and micronutrients.
1 cup low-fat (2%) cottage cheese
1/2 cup low-fat (2%) milk
1 tablespoon honey
1 cup steel cut oats
1 teaspoon baking powder
1 pinch of salt
Add all ingredients to a blender, liquids first.
Start blender on lowest setting, increasing speed and blending until smooth.
Heat a non-stick skillet over medium heat. Spray with cooking spray.
Measure 1/4 cup batter and pour into heated skillet. You should be able to cook 3 pancakes at the same time in 12-inch skillet.
Cook for a few minutes until pancakes are ready to flip (use your spatula to gently lift up an edge - once the underside is nicely browned they are ready to flip).
Continue to cook 2-3 more minutes. Remove and keep warm in a low oven while making remaining pancakes.
Freezing instructions: Allow pancakes to cool completely on a rack. Line a sheet pan with parchment paper and spread pancakes in an even layer. Place sheet pan in the freezer. Once pancakes are individually frozen, place in a resealable bag. To reheat, pop them in your toaster!
Nutrition per pancake (1/4 cup batter):
Protein: 5 grams
Carbohydrate: 12 grams
Fat: 2 grams