Oatmeal Pancake Recipe
This recipe has now been a family favorite for many years. I share it with everyone and anyone who is open to the possibility of eating oatmeal pancakes… in my opinion, everyone should eat them!
In a blender add:
- 1 whole egg
- ½ c. NO SALT ADDED cottage cheese
- ½ c. dry oatmeal (Quaker-style old fashioned rolled oats work best)
- Dash of water
*this recipe yields 1 serving (2 pancakes)
Blend all ingredients into smooth batter. If your batter seems thick, add a dash of water. If your batter gets too thin, you may refrigerate for 15-30 minutes and it will thicken. Pour onto pan or griddle just like pancakes.
I usually make this recipe x 4. This way everyone in the family can enjoy pancakes for breakfast. Top with natural peanut butter or our new fave Better ‘n Peanut Butter (a low fat peanut butter that is all nautral) and sugar free syrup or natural jam and ENJOY!
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DELISH AND YOU’RE RIGHT EVERYONE SHOULD EAT THEM !
um yeah… BEST recipe ever! Even if you dont like ”healthy foods”!
Ok, I made these pancakes and had little expectation…let me tell you, THEY ARE FANTASTIC! Thanks for sharing Blythe!
You can also add a scoop of your favorite protein powder for added protein. Blythe is right – I have 4 kids and they LOVE THEM!!! (i do not add protein for the kids though – they eat them as wraps w/ peanut butter!)
yes!!! these are one of the GREATS. If you have never tried them… do so! you’re missing out!
Are these the protein pancakes you talked about in Podcast #2 or 3? Can’t wait to try them! I do have one question, though… It was mentioned that it doesn’t do much good to eat oatmeal bread if the oats are ground to a fine powder – that’s nearly as bad as them being more processed. Do the oats in this recipe not get ground up enough to make a difference? Either way, they sound much more healthful than ordinary pancakes. I’ll be trying them this weekend.
When I have made these pancakes, I have kept the oatmeal fairly coarse in order to protect the lower glycemic index of the oatmeal. There are two main problems with grinding any grain into a fine powder:
1. There is more calories per inch with a fine powder compared to a course material.
2. The body can access the calories more quickly when a grain is powdered because there is more surface area for enzymes to grab and digest the material.
Another benefit of this recipe is the fact that the protein further buffers the glycemic index of the pancake. This means that the combination of protein and carbohydrate results in a lowering of the glycemic index of the food. Truly a wonderful recipe. Thanks Blythe!
I just made these like flapjacks and got close to 30 by multiplying x4. Do you make them like crepes to figure two per serving?
thanks so much for the recipe – I’ve got my breakfast made for the week now!