Gluten-free Pancakes that everyone will love.

A few months back we posted a recipe for cottage cheese pancakes.  Well I recently found another recipe that is pretty close to the original recipe we posted on April 22 but with a few changes. I really love this recipe.  If you are like me and always wanting to find new breakfast recipes that taste good, are filling, and healthy, then you'll love this.  My worst critics, my 4 kids, ate them and LOVED them.  They couldn't tell the difference at all from the normal pancakes we make.  The cinnamon in the recipe almost makes them taste a bit like french toast. 



Gluten-Free Oatmeal Cottage Cheese and Banana Pancakes

Ingredients

• 1 cup cup gluten-free old-fashioned rolled oats
• 1/2 medium banana
• 2 teaspoon baking powder
• 1/2 teaspoon cinnamon (another 1/2 teaspoon can be added for a more cinnamon taste if wanted)
• 2 eggs
• 1/2 cup  cottage cheese
• 3-4 tablespoons milk

Fruit, chocolate chips or even peanut butter could be added to the batter to add a little twist to the recipe.  Next time I make these I want to try them with peanut butter.  Yum!

Directions:

Place all of the ingredients into a high powered blender and mix until completely smooth.  If the batter isn't smooth or doesn't pour easily then add a bit more milk.  You don't want the batter to be too runny or too thick.  Pour the batter onto a  greased griddle or pan at medium heat, forming 4 inch circles.  For a little extra twist I added blueberries right onto the freshly poured batter.

Flip the pancakes over after the batter starts to bubble. You want the pancakes to be golden brown in color.  Once the pancakes are cooked through, top with your favorite fruit, syrup or anything else you love on pancakes.  I topped mine with syrup, fresh mangos and kiwi fruit.  So yummy.

Serves 4 generously

Note: This recipe can be made with egg whites and almond or soy milk as an alternative.  If using egg whites, use 4 eggs instead of 2.  Also gluten-free oatmeal can be purchased at many grocery stores.