I saw this recipe from Health magazine last week, and knew that I had to try it out for a weekend brunch. My instincts were right! These pancakes are both gluten-free and high in protein, and just as important, they taste fantastic and kept me full all morning!
Of course, I can never just take a recipe and make it as is...I am an experimenter in the kitchen and am always tweaking things. My changes were small, but improved it for me.
One of the things I liked about this recipe was that there weren't too many ingredients. Here's a quick shot of everything I used (note: I didn't use the toaster oven, it was an unedited photobomb).
First, I blended the eggs, cottage cheese, vanilla and oats. I opted for 1 whole egg and 2 egg whites instead of 2 whole eggs. Just a personal preference. After blending it all up, I got the inspiration to add cinnamon. I do believe that all recipes can benefit from either more cinnamon or more garlic. Ironically, this inspiration isn't pictured in the ingredients photo above. That's what happens when you ad lib in the kitchen :)
This is my mini food processor, which is also an invaluable tool for me in the kitchen. Super easy and fast, perfect when cooking for two. Not as good if you were to double this recipe or cook for a crowd, but perfect for a quiet morning with your significant other.
I mixed the yogurt and maple syrup together in a small serving bowl, which happened to empty the yogurt container. Instant mixing bowl! As I mentioned, the amount of batter wasn't too much (about 2 cups?), so my empty yogurt container made a perfect mixing bowl. I added my blueberries, gave a good stir, and that was it.
When making pancakes, a nice hot skillet is a must. I like to heat mine up until a drop of water bounces/dances in the skillet. Then spray with cooking spray or an olive oil mist. I made each pancake from about 1/4 cup of batter. For me that meant cooking two at a time.
You can see the batter is a little purple. That's what happens when you use frozen berries! The final product involved a nice dollop of the maple yogurt. Gorgeous!
One last thing I should add. Hubby wasn't super hungry, so I saved half of the pancakes and yogurt for the next day. Not nearly as good reheated. But they were fantastic fresh!
Blueberry Oat Pancakes with Maple Yogurt (serves 2), adapted from HEALTH
1 cup old-fashioned rolled oats
½ cup low-fat cottage cheese
1 large eggs + 2 egg whites
1 teaspoon vanilla extract
1 cup blueberries
½ cup plain Greek-style low-fat yogurt
2 teaspoons maple syrup
1. Combine oats, cottage cheese, eggs, and vanilla in a blender or food processor. Process until smooth. Gently stir in blueberries.
2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon about ¼ cup batter per pancake into pan. Cook 3 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over, and cook 3 minutes until golden.
3. Combine yogurt and maple syrup; serve over pancakes.
Serves 2, about 4 pancakes and ¼ cup maple yogurt.
Saturated Fat: 3g