Pancakes

These pancakes are truly a gem. They’re tender with a hint of tang and are naturally protein packed. The protein comes from eggs and cottage cheese so you don’t have the protein powder flavor like in many protein pancakes.

My friend, MerriDee, gave me this recipe from Modern Honey that I tweaked just a smidge. She always laughs when I call them “your pancakes”.

At first I was a little put off by the thought of cottage cheese in the pancakes but realized it’s not that far in flavor from buttermilk or sour cream (which Pioneer Woman uses). I decided to give it a go and haven’t gone back.

Pancakes Ingredients
1 c cottage cheese
3 eggs
1 Tbl butter
1 Tbl maple syrup
1 tsp vanilla
1 c old fashioned rolled oats
1 tsp baking powder
¼ tsp salt

Pancakes Directions
Put all of the ingredients in a blender and blend until well mixed. There is no gluten in the mix so it will not make a tough pancake.

Heat a frying pan to medium heat. Add enough butter to coat the bottom of the pan and the butter should gently bubble. If it doesn’t bubble, make your pan a little hotter.

Pour pancake batter into the pan. Let it sit until the edges set and bubbles on the surface of the pancake pop. Flip it over until the underside is golden brown.

If you want your pancake to be darker, increase the heat a tad. If it’s too dark, you can reduce the heat a little. Once you find your perfect heat level, write down which burner you used and the setting on that burner.

Notes
If you are serving pancakes all at once, but are cooking them in batches, turn your oven on warm and set the pancakes in a single stack directly on the rack.

These pancakes are naturally gluten free so they will always be tender. If you use wheat flour, be careful how much you blend it because you’ll make a tough pancake.

If you want an earthier pancake, you can reduce the oats to ½ c and add about ⅓ c of buckwheat flour. You can even add about a 1 Tbl of mesquite flour to add a tad of sweetness.