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).