Gluten-Free Cottage Cheese Pancakes
Author: Vineyard Nutrition
Recipe type: Breakfast
- 1 cup low-fat cottage cheese
- 4 eggs
- 2 Tbsp canola oil
- ¼ cup skim milk
- ½ tsp vanilla extract (optional)
- ½ cup gluten-free oat flour
- ¼ tsp cinnamon
- Fruit, such as strawberries or bananas, diced, to mix into pancakes (optional)
- Canola oil cooking spray
- For dipping sauce: 2 cups frozen berries, thawed (blueberries, raspberries, etc)
- Make dipping sauce: puree thawed berries in a large bowl, using an immersion blender (or use a Cuisinart). Set aside to serve with the pancakes.
- Make pancakes: Puree cottage cheese in a large bowl, using an immersion blender (or use a Cuisinart). Then add eggs, milk, oil, and vanilla and immersion blend again. Then add oat flour and cinnamon, and immersion blend entire mixture. Hand-stir in the diced, fresh fruit (if using) to mixture.
- Heat a large skillet or griddle over medium heat or to 300 degrees, then spray with cooking spray. Pour a ¼ cup of mixture per pancake. Cook for 2-3 minutes on one side, turn over with spatula and cook for another 2-3 minutes, make sure they are cooked through before serving. 4. Serve with pureed berry dipping sauce, in a small side bowl or on the plate; or, spread a line of pureed or whole berries across each pancake and eat “taco-style”.
Serving size: ¼ of batch Calories: 272 Fat: 13g Saturated fat: 3g Carbohydrates: 23g Sodium: 288mg Fiber: 4g Protein: 16g
Recipe by Vineyard Nutrition at https://vineyardnutrition.com/gluten-free-cottage-cheese-pancakes/
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