I love pancakes… Growing up, we always had pancakes on the weekends and just the smell of them in the frying pan brings me back to my childhood kitchen, listening to music, talking and laughing with my family.
Looking back, I loved those moments and want to create those memories for my kiddos, so Sunday mornings we make a big breakfast. I try to keep things healthy and lets face it, regular pancakes are anything but healthy. So I make a version made with oats, egg whites and, wait for it, cottage cheese! Sounds weird, but I promise they are good. These pancakes have been a staple since I found them in the Trim Healthy Mama cookbook, but I’ve made some tweaks to my recipe along the way.
This recipes makes a lot of pancakes and I like to freeze them to use as a quick breakfast during the week. Microwave for 30 seconds and spread some peanut butter on and roll them up… my kids love the “roll ups”.
Today I added a hand full of walnuts and 1/2 a banana and they were good! I’ve mixed in dark chocolate chips before, but mostly just as-is! I spread plain greek yogurt on mine instead of butter and a drizzle of real maple syrup.
Let them eat (pan)cake!
2 Cups Old Fashioned Oats
2 Cups Egg Whites
2 Cups Cottage Cheese (I get the part skim kind)
1 Teaspoon Baking Powder
1 Teaspoon Cinnamon
1 Teaspoon Vanilla Extract
Scoop Vanilla Protein Powder
- Put oats in blender and blend until consistency of flower or powder.
- Put all the rest of the ingredients into blender (pour carefully so the oat flour doesn’t poof up)
- Blend for 1-2 minutes or until fully combined
- Heat skillet or frying pan to medium high and spray with cooking spray
- Pour small circles and let cook until light brown on the underside, then flip
- Put on a plate lined with paper towels until ready to eat!
Refrigerate or freeze unused pancakes for easy-peasy breakfasts during the week. My kids scarf these, usually eating more than we do! What is your favorite breakfast recipes for the weekends?