Oatmeal Pancakes with Peaches

No worries if you don't typically like cottage cheese; there's no sign of it in these pancakes! And the cottage cheese adds 14 grams of protein to the recipe, to help you feel full throughout the day. They taste delicious, are easy to prepare, and are gluten-free to boot. I save time by just using a paring knife and quickly peeling the peaches, taking some of the flesh with the skin, rather than taking the time and effort to boil water and properly skin a peach. Frozen and canned peaches also work well in this recipe. No kid or adult will turn up their nose to these, so you might end up making them frequently! Nutritional Information per serving: 1 serving: about 3 medium pancakes (half the recipe ) Calories: 163 Fat: 4g Protein: 9g Carbohydrate: 25g Fiber: 2.5g Sodium: 153mg
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Ingredients

3 sweet large peaches or 2 1/2 cups frozen peaches 1/2 cup cottage cheese (gluten-free like Daisy Brand) 1/2 tsp almond or vanilla extract 1 tbsp raw honey or pure maple syrup 2 egg 1/2 cup rolled oats (gluten-free) 1/4 tsp cinnamon 1/4 tsp baking powder

Directions

1) If using fresh peaches, peel them with a paring knife and don't worry about taking a little flesh off with the skin. Chop the peaches and add them to a small pan over medium-low heat. Add a little orange juice or water to moisten the peaches if they are not particularly juicy. Cook peaches over medium-low heat until soft, stirring occasionally, while preparing the pancakes.
2) Blend the cottage cheese, vanilla extract, honey, egg, oats, and cinnamon in a blender on high for at least 1 minute. Stir in baking powder. Heat a griddle or a nonstick pan to medium-low and spray with cooking spray. Pour batter onto the heated surface and when the pancakes starts to bubble, flip them over and cook on the other side. Top with the cooked peaches and enjoy! Makes 6 3-inch pancakes.