I thought Cottage Cheese Pancakes were the easiest, most nutrition per bite that you could quickly pack into a pancake…until I found these through the Food Dolls on Instagram. The Food Dolls also have a really great site so check it out when you have some time…whole sections of super fast ideas to play around with! We love these fast and flexible pancakes, they’re a new regular recipe in our house, and any leftovers freeze beautifully to be popped into the toaster when you wish – enjoy!
2 c. egg whites – grab the 500 mL carton at the store (1/2 c. egg whites = 2 whole eggs)
2 c. EACH oatmeal AND full-fat cottage cheese
options – 1 t. cinnamon and/or vanilla and/or 1/4 c. canned pumpkin with a pinch of nutmeg
One batch makes about 20 pancakes depending on how large you like them. Add all ingredients to your blender and blend until smooth. Heat up a bit of butter in your griddle or skillet, pour or measure out about a 1/4 cup of batter per pancake and cook each side for a couple of minutes until golden and cooked through. Serve as you wish with syrup and fruit!