Cottage Cheese Pancakes

June 21, 2017

 

IT IS SUMMER. Finally. Today was one of those days when everyone's Facebook status was "Its so hot!" "Is it going to be this hot all summer?"... I mean, what? C'mon. Its been hot outside for three days and da peeps are already complaining? 

 

I'm sorry but like - ya gotta deal. In the northeast, we get warmth for a short three months. Can everyone take a chill pill and just enjoy the warmth? Or...enjoy the hum of their air conditioner? Whatever it is, just let me enjoy the humid, sticky heat of New York City and the cool summer breeze of the Jersey Shore.

 

 So even though its hot outside, homegirls gotta eat. Let's talk about breakfast.


When I first introduced these pancakes to my Real Foodies in January, da peeps went cray. I meannnnn... I am a huge fan of waking up and eating breakfast of all varieties, but how incredible are pancakes?

 

Like. Let's go there together. Close your eyes. And. Imagine its SUNDAY. You're tired and ya need coffee. Ya shuffle to the kitchen ... and ... you realize ITS SUNDAY. You can make yourself a bonafide delish breakfast. Something filling, sweet and indulgent. And you can consume it while smashing your health goals.

 

So let's do this thang. 

 

Cottage Cheese Pancakes

yields 2 servings (4-5 pancakes each serving)

Calories: 347, Protein: 24 g, Carb: 40 g, Fat 12 g

  • 1/2 cup oats

  • 1/2 cup cottage cheese (non-fat)

  • 1 dropper stevia (optional)

  • 3 eggs

  •  1 cup frozen blueberries

  1. Combine oats, cottage cheese, stevia & eggs. Mix well.

  2. Spray a medium sized pan with coconut oil and heat over medium heat.

  3.  Form small pancakes. Wait ~1 minute for pancakes to bubble and easily flip.

  4. Flip and cook an additional ~1 minute.

  5. While preparing pancakes, microwave the blueberries

    for 2 minutes to form a “syrup.”

  6. Serve topped with blueberries. Top with butter, if desired

 

 

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©2017 by Serena Marie RD. Images by Ralf Graebner