Protein Pancakes
1 cup of fat free cottage cheese 28/14/0
1 cup dry oats 10/54/5
1 egg 1-2 whites 12/0/5
tsp vanilla extract
dash of cinnamon
dash of pumpkin pie spice or cinnamon
1 tsp sucralose (Splenda)
1/4 cup milk 2/3/2 (if you want a really thick batter, don’t use all of the milk)
1 tbsp light spread 0/0/5
1/4 cup Sugar-Free Maple Syrup 0/4/0 (I use the Cracker Barrel brand)
P/C/F
Place all of the ingredients into your blender, blend until you have a nice thick batter. Coat a skillet with non-stick cooking spray and prepare over medium heat just like regular pancakes.
Best pancakes in the business. Would rather have these than any IHOP, Waffle House, or Denny’s. Try them, I like to call the “Man-Cakes!”
What’s wrong with Hodgson’s Mill?
Anyway, your recipe looks so good that I’m going to try a couple recipes with the Hodgson’s Mill pancake mixes I have (that no one in my family but me will eat anyway.)
LOL, eating is a chore anymore, so the less I do it the better off I am. It amazes me how good these are though. Who would ever have thought that oatmeal and cottage cheese would make a great stack of pancakes?
“serves 1″ LOL, JC….one of you maybe!! Ok, maybe one of me too if I could manage to eat 3 times a day instead of 6. Looks good. I like to add oatmeal to things too. It has a nice texture.