Step aside Wheaties! Make way for Oatmeal Protein Pancakes....

First when I switched to a higher protein diet and then when I went gluten-free I thought pancakes were gone forever from my life...but not true! This recipe is not only a huge nutritional upgrade from its pancake-predecessors but it tastes amazing and puts those 'from-a-box' pancakes to shame.



Check it out:

Oatmeal Protein Pancakes - makes 1 big breakfast serving

- 1/2 cup oatmeal

- 1/2 cup cottage cheese (even if you aren't a fan of the texture it all gets blended in - you'll never know it's there!)

- 1/2 cup egg whites

- cinnamon (to taste)

- dash of splenda (optional)

1) Mix all ingredients in the blender (using the magic bullet works perfectly for pancake batters!)

2) Pour onto nonstick frying pan (or use a bit of spray oil/tsp of butter)
preheated at med-high into 4" pancakes.(or really....make them whatever size you want! Who am I to tell you how big your pancakes should be?)

3) Once air bubbles start to form, flip pancakes and cook on second side (in other words...cook just like normal pancakes!)

 4) Serve!!
Now let's think about toppings.....most people go for the old standard of syrup - there are lots of reduced sugar varieties out there (I like the E.D. Smith brand), but if you are wanting to go a healthier route here are some of my favourites.

• berries - slice and heat in the microwave until soft, mash with a fork and turns into a syrupy spread  **my go-to favourite
• greek yogurt - a spoon of greek yogurt (plain is the most health conscious option of course) on top 
• apples - sautee half a diced apple in a tsp or two of butter and a couple of tsp of splenda brown sugar blend and cinnamon until soft
• peanut/almond butter
• fat free sour cream and some reduced sugar jam (the sweet and the tart...mmm...tasty!)  

 Happy Breakfasting!