i'm so excited to share another recipe with you all today! i'll be 100% honest and say that my approach to food at this point is more from the consuming and not so much the creating standpoint. i'm not culinarily gifted, but i do love food and i'm learning as much as i can.
last week, i shared the cake batter ball recipe my foodie friend and i recreated, and today, i'm sharing a much-loved breakfast that the mr. has mastered. he made these no-guilt, low-carb pancakes this weekend and i decided to write up a recipe card to share with you because they are so delicious.
our recipe is adapted from a south beach diet recipe via men's health. one of the things i love most about this recipe is how few ingredients it involves. the full ingredient list is below, but you only need oats, cottage cheese, eggs, and spices!
TIP: although the pancakes are on the small side, you will likely only have room to cook 2-3 pancakes at a time. keep cooked flapjacks warm by storing on a foil-covered plate.
the mr. and i do try to limit refined carbs, but we're not strict about naturally-occuring carbs. or necessary carbs like sweets. we served ours with bacon, fresh fruit, and maple syrup, but use your favorite topping. fresh blueberries would be delicious!
and to give them a fall flavor, try substituting nutmeg for pumpkin pie spice.
·1 cup old-fashioned oats
·½ cup low-fat cottage cheese
·1 tsp. vanilla
·¼ tsp. nutmeg
·¼ tsp. cinnamon
·½ tbsp. butter or non-stick spray (for cooking)
1. process all ingredients in blender until smooth.
2. melt ½ tbsp. butter in frying pan or coat with non-stick spray. pour ¼ cup batter into heated pan.
3. cook over medium-high heat, about 2 minutes each side, until both sides are browned. flip when bubbles form on surface and edges are slightly dry. repeat with remaining batter.
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