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.
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 may not be appropriate for the elimination phase of the low-FODMAP diet due to the cottage cheese (although a 1/4 cup serving of cottage cheese is considered low-FODMAP in the Monash App). If you are able to find lactose-free cottage cheese (which does exist) then this would make a wonderful low-FODMAP protein-packed breakfast.
Oatmeal Cottage Cheese Pancakes with Blueberries
(Gluten-Free, Low-FODMAP option)
serves 4 (makes 8 pancakes)
3 large eggs
1 cup cottage cheese (lactose-free if needed)
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
milk (lactose free if needed), as needed
syrup, for serving**
- 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.
- 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.