These pancakes are a miracle. I am such a breakfast person and I freakin love pancakes. When I was in jr high and high school my Dad would always make me pancakes on the weekends (with chocolate chips, obvi) until I eventually learned how to handle the griddle on my own. My friend passed along this recipe and I was so excited to try it on Sunday morning when I woke up CRAVING pancakes. These seriously taste like IHOP. I still can’t believe they’re healthy and so easy to make.
Trim Healthy Pancakes
- 1 cup organic rolled oats (not instant, quick or steel cut)
- 1 cup egg whites (I buy organic egg whites in the carton. Whole Foods sell them for the cheapest, but any kind will do)
- 1 cup low fat or full fat cottage cheese
- 2 teaspoons non-aluminum baking powder
- pinch of good healthy sea salt
- splash of vanilla extract
- optional: a small amount of sweetener (I use a bit of stevia.
- Place oats in a blender and blend until it becomes a powdery flour
- add the egg whites, cottage cheese, baking powder and rest of ingredients
- Blend until it becomes a batter
If you have an electric griddle, heat to medium heat, or use a non stick frying pan. I use a good quality unrefined organic coconut oil (so good for you!) to coat the pan. Pour the batter into whatever size pancakes you want.
I put bananas inside mine and sprinkled them with chocolate chips when they were still hot so they got all gooey and melty. YUM!
Tip: When I make pancakes I add the toppings to the while they are cooking on the griddle right before I flip them over. I don’t like to put them in the actual batter in case I want to make another kind. When they are finished I stack them on top of each other and put the chocolate chips in between each pancake so the heat makes them melt.