Gluten-free Oatmeal Pancakes

Yurm. That pretty much says all you need to know about these pancakes. They are low-fat and high-protein. My friend Allison made them for me a few weeks ago when I went to visit her on vacation. The original recipe can be found here and you will see that theirs are more like berry crepes. I like making a thick pancake and throwing some berries on top. As someone who has high cholesterol the egg whites are a great idea.

1/2 cup egg whites (about 4 eggs will do the trick or buy the egg white in the cartons at the store)
1/2 cup gluten-free oats ( I use Bob's Red Mill Rolled GF Oats)
1/2 cup low-fat cottage cheese
1/8 tsp baking powder

In a blender, put the wet ingredients in first, then add the oats and baking powder. Blend until smooth. (Blend, blend, blend. You don't want chunky oats.)

Pour about 1/4 cup of mix onto a heated skillet. I flip my pancakes when the bubbles stay open. I'd say this makes about 2-3 pancakes. I halved the recipe and I only got one out of it. Heartbreak. So make the whole thing.