oatmeal cottage cheese pancakes
- Number of Servings: 6
Ingredients
1 c. oatmeal, ground (measure BEFORE grinding in a food processor)1/2 t. baking soda1/8 t. salt3-4 T. Splenda Granular1/4 t. pumpkin pie spice (or combination of other sweet spices you like)Stir together above ingredients in a mixing bowl. In a seperate bowl whisk together:4 eggs1 c. cottage cheese1/3 c. milk1 t. vanilla
Add the wet to dry ingredients and let sit for a few minutes. Spray a small skillet with non-stick spray. Heat over medium. Pour 1/3 c. into hot pan and cook until cake is getting dry on the top (but lower heat if it gets too dark on bottom). Turn carefully and continue to cook for a few minutes. (These are difficult to flip if you don't let them cook enough on the first side.) Can cool and stack on a plate and wrap tightly with plastic wrap. These are sooooo good with plain yogurt and a squirt of sugar-free syrup. Or peanut butter and syrup, or jam and cool whip.........the possibilites are endless!
Serving Size: Approx 6 pancakes
Number of Servings: 6
Recipe submitted by SparkPeople user JOSENCHRIS.
Serving Size: Approx 6 pancakes
Number of Servings: 6
Recipe submitted by SparkPeople user JOSENCHRIS.
Nutritional Info Amount Per Serving
- Calories: 109.7
- Total Fat: 4.7 g
- Cholesterol: 127.3 mg
- Sodium: 267.4 mg
- Total Carbs: 5.9 g
- Dietary Fiber: 0.7 g
- Protein: 10.7 g
Member Reviews