Today I thought I would share my favourite weekend recipe for pancakes! Why are these my favourite? Most of the time I find when I have traditional pancakes, which are made with mostly white flour, I’m hungry a few hours later. These pancakes on the other hand are packed with protein and fibre to keep you feeling full until lunch! Top them off with some fruit and you’ve got a balanced breakfast that will help you feel great. They can even be made gluten-free if you use pure, uncontaminated oats. Also, one of my other tricks is to freeze these guys so that if I want pancakes during the week I just have to pop them in the microwave or toaster and I’m good to go!
Adapted from Dietitians of Canada Simply Great Food Cookbook
Makes 12 pancakes
1 cup rolled oats (uncontaminated oats to make gluten free)
1 cup cottage cheese
4 large eggs
1 tsp sugar
1 tsp baking powder
1 tsp vanilla extract
1/2 tsp cinnamon
What you’ll need:
Blender (either immersion or regular will work, just make sure your container is big enough if using immersion!)
Non-stick griddle or frying pan
Pre-heat non-stick griddle or frying pan to about 375F or medium if using stove
Combine all ingredients in blender and blend until smooth, let sit for a minute to let baking powder get to work
Pour about 1/4 cup batter onto pan, cooking for 2-3 minutes or until bubbles appear and edges begin to dry out
Flip and cook until golden brown, another 2-3 minutes
Did I mention how easy these pancakes are? Blend them up, cook them, top them off with some fruit and you’ve got a great breakfast! You can also make them in waffle form if that's your jam! Just make sure you use eggs (not egg whites) to make sure they don't stick! 1/4 of the recipe has 17g of protein and 3g of fibre so these puppies are a great way to start the day!
I hope you enjoy these pancakes as much as I do, they're definitely a staple in our house!