Cottage Cheese Pancakes

by Rebekahcooked up on February 2, 2012

Guys, the weekend is *this* close. How ’bout we start planning for brunch right now? We tried these awesome cottage cheese  pancakes last weekend and they were amazing!

They use pulverized oatmeal and cottage cheese instead of flour, but the texture is identical to your traditional pancake. Other than that, they taste like cottage cheese pancakes, which is a very very good thing. Dave found this recipe on mythirtyspot.com on a list of low-carb substitutions. This one also happens to be gluten free.

I can’t wait to make these cute little pancakes again. Here’s what you need for two servings:

  • 1 cup old fashioned oats
  • 1/2 cup cottage cheese (curd size won’t matter in a blender!)
  • Four eggs
  • 1 tsp. vanilla
  • 1/2 tsp. cinnamon
  • 1/4 tsp. freshly ground nutmeg (double if you’re using ground.li>

 

Put all of the ingredients in a blender or food processor and pulse until totally smooth. At this point it should basically look like pancake batter.

Then, cook the mixture like a regular pancake – heat a skillet to medium with a tiny bit of canola oil. Make the pancakes silver-dollar sized, and flip when the bottom is cooked (the pancake should detach from the pan when the edge is cooked, so if you gently shake the pan, the pancake will come loose easily).

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2 Comments

  1. As you know, I am forever grateful for your sharing this recipe. It has become a weekend staple! This Sunday I had some bananas that were going rather brown so I used them in place of the eggs. Super tasty and far less in the cholesterol department I’d imagine. – Brigette

    Comment by Brigette — March 5, 2012 at 10:25 am

  2. I’m so excited that you like it! Those pancakes were so good. I love the banana idea!

    Comment by bekky — March 6, 2012 at 12:53 pm

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