Saturday, July 7, 2012

Oatmeal Cottage Cheese Pancakes with Blueberries

Oatmeal Cottage Cheese Pancakes with Blueberries {Wheat-Free, Gluten-Free, Low-FODMAP Option}  / Delicious as it Looks
Cottage cheese is an unexpected delight when it is paired with oats in these delicious and healthy pancakes. Whole grains, protein and blueberries make for a powerhouse of a breakfast!

I know what you're thinking: "Cottage cheese in pancakes?" I love cottage cheese, and you all know I love pancakes, but who would have thought I would enjoy them together? I guess it's not so unusual when you think about it. Cottage cheese has a tangy flavor to it, much like buttermilk, which has always been a popular ingredient in pancakes. The difference is that cottage cheese boasts a high amount of protein (more than three times as much!). I eat it almost every day. Not only do I love the taste, but it makes a very satisfying snack. Especially with some chia seeds sprinkled on top.

Oatmeal Cottage Cheese Pancakes with Blueberries {Wheat-Free, Gluten-Free, Low-FODMAP Option}  / Delicious as it Looks
But anyways, back to the pancakes. I found the recipe on Pinterest. It's from the Biggest Loser Recipes. I like that it's wheat-free (and gluten-free if you buy gluten-free oats) and has lots of protein. I decided to improve the recipe. I though it could benefit from some extra fiber from flax meal and some extra lift and puffiness from baking powder. I also don't understand why they used only egg whites, so I just used whole eggs. Why waste the yolks? I know the yolks contain cholesterol, but after the research and reading I've done about nutrition lately, I'm not convinced that eating foods high in cholesterol causes increased blood cholesterol, let alone causes heart disease. I eat the yolks and don't worry about it. That's my opinion and I'm stickin' to it!

I love these pancakes so much, I have made them twice in the past week! They are so easy to make too. I use my food processor, but a blender would work as well. I'm already looking forward to making them again. This one's a keeper.

Please note that although these pancakes are wheat-free and low in fructose, they are not considered low-FODMAP due to the cottage cheese. If you are able to find lactose-free cottage cheese (which does exist) then this would make a wonderful low-FODMAP protein-packed breakfast.


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Oatmeal Cottage Cheese Pancakes with Blueberries
(Wheat-Free, Gluten-Free, Low-FODMAP option)
serves 4 (makes 8 pancakes)
Oatmeal Cottage Cheese Pancakes with Blueberries {Wheat-Free, Gluten-Free, Low-FODMAP Option}  / Delicious as it Looks

Ingredients

3 large eggs
1 cup lactose-free cottage cheese
3/4 cup rolled or quick oats (gluten-free if needed)
1/4 cup ground flax meal* (optional)
2 teaspoons sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup blueberries
lactose-free milk, as needed
syrup, for serving**

Directions
  1. In a food processor or blender, blend all ingredients (except blueberries) until smooth. Gently stir in the blueberries with a spoon. Add milk to thin the batter to your liking (I add about 2 to 3 tablespoons). More milk may be added if the batter thickens up as the oats absorb the liquid.
  2. Heat a griddle to 350 degrees F or large non-stick skillet over medium-low heat. Spray with non-stick cooking spray. For each pancake pour a little over a 1/4 cup of batter onto griddle. Flip when they start to bubble. Cook until golden brown. Repeat with remaining batches, spraying the griddle as needed.
*At this time, FODMAP content of flax is unknown, use only if you know it agrees with you.
** I suggest pure maple syrup or Log Cabin (with no HFCS) for low-FODMAP options.

12 comments:

  1. I was a bit skeptical with these but they are REALLY good! Even my very picky children and husband ate them and liked them. I will be making some and freezing them to give to my kids for breakfast in the mornings instead of eggos. My 2 year old will only eat eggos for breakfast (and at that we've come a long ways) so I'm going to see if he'll eat these pancakes. He liked them for dinner so we'll see about breakfast. Thanks for posting!

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  2. where did you get that plate the pancakes are resting on??

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  3. Ness, I think I got that plate at Pier 1.

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  4. These are my absolute favorite! The whole family enjoys them (although my youngest has her blueberries on the side). Thanks so much for sharing!

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  5. So do you think this would work with old fashioned oats?

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    1. Absolutely! It all gets blended up, so any type of oat will work.

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    2. Thanks! I can't wait to try this! I'm going to add dark chocolate chips instead of blueberries though, I didn't happen to get any of those in our weekly grocery shopping. :(

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  6. I eat pancakes all the time, and I love trying new recipes. Just finished making these pancakes and sadly, I was disappointed. The recipe looked great and I followed it exactly but it fell flat of expectations, perhaps because they were so high. The pancakes were dense, not fluffy at all and quite salty. Next time I would leave out the salt, since there is salt in the cottage cheese. I'm all for using whole eggs, but I'm sure using only the whites, as in the original recipe, would have helped the texture.

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    Replies
    1. Thank you for the feedback. The saltiness may depend on the brand of cottage cheese used. Also, I used whole eggs for the nutrients that the yolks provide. But, to each their own. Sorry they didn't work out for you! :)

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    2. I love cottage cheese too...but my FODMAP diet says to avoid it. It sounds like you don't worry about it at all!

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    3. Hi Kay, no I wouldn't say that these pancakes are low-FODMAP. I would not recommend them for a low-FODMAP diet. They are good for people who are sensitive to fructose, but not lactose. I am not eating dairy right now because I've found that I am sensitive to casein, so these pancakes are a thing of the past for me. Thanks for the comment!

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  7. I make these often - my kids love them! Thank you!

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