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"You will never look at pancakes the same way again," Food Network star Katie Lee says. "It truly doesn't get any easier than this. Pancakes on a weekday before work or getting the kids off to school? No problem! They can be done in about 5 minutes. They are healthy, full of fiber and protein, and you can give them more of a boost by adding some flax seeds or chia seeds. I've found that if I use Greek yogurt instead of cottage cheese, I sometimes need to add a tiny splash of milk to the batter; yogurt will also make for a slightly denser, more protein-rich pancake."
Adapted from Endless Summer Cookbook by Katie Lee. Copyright © 2015 by Katie Lee. Used with permission by Harry N. Abrams. All rights reserved.
Ingredients
- 1 cup cottage cheese or Greek yogurt
- 2 large eggs
- 1 cup rolled oats
- Nonstick cooking spray
- Favorite pancake toppings, for serving
Yield
Serves: Makes 4 to 6 pancakes
Preparation
Preheat a griddle over medium-high heat.
Put the cottage cheese, eggs and oats in a blender and blend until smooth.
Spray the griddle with nonstick cooking spray. Pour the batter from the blender onto the griddle to make your desired size of pancakes. Cook until bubbles start to form on the surface of the pancakes, about 1 to 1 ½ minutes. Flip and cook for 1 minute more. Serve with maple syrup, butter, jam, whatever you like!