Whole Wheat Protein Pancakes / Gluten-Free
1/2 cup 100% whole wheat flour
(Or grind up oatmeal in the food processor and use that for gluten-free option)
1 cup cottage cheese
4 eggs
1/2 cup canola oil
1 T baking powder
1 T vanilla
Put all ingredients in blender or food processor and blend well. Preheat griddle or heavy frying pan. Put pancake batter into a large glass measuring cup or other container with a pour spout.
When griddle or pan is hot, pour out pancakes one at a time on to hot griddle, spacing them well so they don't spread into each other. (I'd estimate I used slightly less than 1/4 cup batter for each pancake.) Let the pancakes brown well on first side before turning them. (These take considerably longer to cook than regular pancakes, about 5 minutes on the first side before you turn them.)
You won't see as many bubbles on top as with regular pancakes, so be prepared to experiment with one to see how long to cook them before turning. I cooked mine about 8-9 minutes total time. Serve pancakes hot with syrup. They would also be delicious served warm with fruit and Greek Yogurt, sour cream, or cottage cheese.
(Kalyn's Recipe)
