- Gluten Free Oatmeal Blueberry Pancakes
- Gluten Free Oatmeal Blueberry Pancakes
Ingredients
2 cups Bob’s Red Mill Gluten Free Oats
1 cup low fat cottage cheese
4 eggs (Egglands of course!)
1 1/2 tsp vanilla extract
2 tbsp ground flaxseed
1 1/2 cup blueberries (fresh or frozen that have been defrosted)
1/2 cup non-fat greek yogurt
1 tsp agave
1/4 tsp cinnamon
Directions:
Combine oats, cottage cheese, eggs, vanilla extract and flaxseed in a large bowl. I prefer to use an immersion blender to blend the ingredients until smooth (you can put them all into a food processor if you prefer). Once blended fold in the blueberries. Heat a non-stick skillet on medium-low heat and coat with non-stick spray. Use a 1/4 cup to measure batter for each pancake. Cook until bubbles have formed at the edge and bottom is golden brown, flip and cook other side until godlen brown. Serving size is two pancakes and this recipe will make 5 servings which is what I prefer to do is let them cool completely and store in the fridge so breakfast is ready for the week. Now when you want to eat them, mix the greek yogurt, cinnamon and agave and top the reheated pancakes!
