It is possible I discovered this recipe on an AOL message forum in the 90s! It’s been long enough I knew I was a vegetarian and I can’t remember the original source. However, it has been a staple breakfast food whenever I am looking for something high in protein, blood-sugar stabilizing, and am sick of eggs or other typical protein-rich breakfast foods.
A drizzle of maple syrup or a smear of jam adds a touch of sweetness without causing a carb-coma.
Over the years I have shared this recipe with clients and online program participants, and it is met with rave reviews from adults and children alike! Give it a try and tell me what you think!
1 1/2 cup lowfat cottage cheese
5.5 oz rolled oats (about 1 ¾ cups)
1 tbsp pure vanilla extract
1.5 cups egg whites
Directions: Blend all ingredients in a blender until smooth. Cook until browned on buttered cast iron skillet or one of your choice. Makes 8 pancakes.