Silver Dollar Oatmeal Pancakes
Don't be afraid of these if you don't like cottage cheese! I am not a cottage cheese fan, and these are one of my favorite things to eat for breakfast. You can't taste the cottage cheese at all, it helps keep you full, and (even though this word makes me cringe) keeps the pancakes very moist.
This recipe is so easy; you pretty much just add everything to the blender and then cook! I always add the wet ingredients first so they're at the bottom of the blender which makes the process a lot easier when you turn the blender on.
Then add all the dry ingredients right on top of the wet ingredients and blend until smooth. The batter will be a nice thick batter, which is what you're going for.
Melt a tablespoon of butter into a skillet over medium heat. I ALWAYS use Kerrygold, or European grass-fed butter; the taste difference and health benefits outweigh traditional butter. They are much higher in omega-3 fatty acids (basically it's the good kind of fat). Trust me.
Then scoop about 1/4 cup of batter for each pancake and let the cooking process begin!
After about two minutes, or until the edges seem firm, flip the pancakes. These little silver dollar pancakes cook much more evenly then traditional big pancakes, and they're much easier to flip.
You may need to add a little more butter after you flip them if your pan seems dry. Cook for about another minute or two on the second side and serve.
Since, these pancakes aren't super sweet, I add powdered sugar on top rather than sugar in the batter itself. I find it makes them much prettier and lets you control the sweetness based on your preference. Top with berries and enjoy!
SILVER DOLLAR OATMEAL PANCAKES
INGREDIENTS
2/3 cup or 5.3 oz cottage cheese
1 teaspoon vanilla
2 tablespoons almond milk, or any kind of nut milk
2 eggs
1 teaspoon baking powder
1 teaspoon cinnamon
2 tablespoons ground flaxseeds
1 cup gluten free oats
1 tablespoon butter (European)
powdered sugar, for topping
berries, for topping
DIRECTIONS
1. Combine all the ingredients, starting with the first four wet ingredients on the bottom, in a blender. Blend until smooth and the consistency is thick.
2. In a large skillet, melt 1 tablespoon of butter over medium heat. Being sure to leave room between each pancake, dollop about 1/4 cup of the batter into the skillet.
3. Allow the pancakes to cook for about 2 minutes per side. The edges will feel firmer when they're ready to flip. Add more butter if needed when you flip, and cook on the second side for about another minute or two.
4. Stack the silver dollar pancakes on top of one another, top with a dusting of powdered sugar and your favorite berry!
