Oatmeal and Cottage Cheese Pancakes

This morning I discovered day old cottage cheese and a little bit of milk that was 2 days past its sell-by date. I don’t know how either of them were overlooked. They both passed the sniff check. Then I was brave and did the taste test and again they both passed. So I decided to use them up immediately!

Ingredients:

2 cups old-fashioned oatmeal (I use certified gluten-free oats)
1 cup cottage cheese
2 eggs
1/2 cup milk
2 teaspoons cinnamon

Directions:

Place all of the ingredients in a blender. Blend until smooth. If your blender stops making progress, turn it off and use a spoon to get things moving to mix things a little. Replace lid and resume blending. When the batter is blended it will look like this:
Coat a skillet or griddle in oil. Pour the batter into 3 – 4 inch circles. Cook over a medium heat. Cook the first side until it is brown and then flip and finish cooking the other side until the pancake is cooked all the way through. Since they are denser than normal pancakes they take a minute or two longer to cook. I take a core sample on one of the pancakes before I remove them from the griddle. 

Makes 6 – 8 pancakes. I don’t recommend doubling this recipe. If you need more, make a second batch.
It is easy to impress a 3 year old with a pancake smiley face. Seventeen year olds are not so easily amused.

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