My beau J.M. woke up this morning with a hankering for pancakes (actually, he wanted crepes, a la Ricky Bobby…so pancakes it was!). Because we’re both fairly health conscious and try to eat clean as much as possible, I went to work looking for a new pancake recipe.
I’ve made cottage cheese and egg pancakes before and we both loved them. It sounds weird to make pancakes with cottage cheese and eggs, but when blended, you can’t feel a single curd and the batter takes on the flavor of the spices. I wanted something more autumnal, so I found a great recipe for hearty oatmeal pancakes with a pumpkin spice touch from Linda at Eating Well Living Thin. I have to say, for a first time recipe, I was really happy with how they turned out! I pinned the recipe if you’d like to add it to your Pinterest recipe board!
I tend to deviate from original recipes to make things just the way I like them — do you do that too? So the version below is my take on Linda’s original recipe. But before I get into the directions, you should know a few things about these pancakes. They have a different texture then you’re likely used to. If you’ve ever had the Harvest Grain ‘N Nut pancakes from IHOP these have a very similar texture to that, especially since I added shredded coconut to the batter (I LOVE coconut). The texture and flavor reminded me of eating an oatmeal cookie! In fact, I might make these again with raisins in the batter to see if I can achieve a true oatmeal raisin pancake!
However if you or your family has an issue with texture and prefer the traditional pancake consistency (like J.M. does), simply substitute coconut flour (to keep pancakes low-carb) in place of the ground oatmeal.
Without any further ado, I bring you my take on Low-Carb, High-Protein Oatmeal Pumpkin Spice Pancakes! (PS – I am NOT a food photographer or food stylist, but hopefully these photos convey yumminess of these pancakes!)
- 1 cup oatmeal, ground (measure BEFORE grinding in a food processor)
- 1/2 teaspoon baking soda
- 3-4 tablespoon brown sugar
- 1 ½ teaspoon pumpkin pie spice (or combination of other sweet spices you like)
- ½ cup of shredded coconut
- 4 eggs
- 1 cup cottage cheese
- 1/3 cup milk (I used almond milk)
- 1 teaspoon vanilla extract
Step 1: In a large bowl combine the ground oatmeal, baking soda, brown sugar, shredded coconut (optional) and spice.
Step 2: In a blender or food processor, blend together the eggs, cottage cheese, milk, and vanilla. This will smooth out the lumps from the cottage cheese.
Step 3: Pour egg mixture into dry ingredients and stir to combine. To make this super easy, throw the wet mix and the dry mix into the blender or food processor, after grinding the oatmeal, and pulse until just combined. My batter photo shows when you blend the wet mix, but stir in the dry mix. Linda says when adding all of the ingredients into the blender, the batter will have the texture and look of regular pancakes.
Step 4: Heat a frying pan over medium-low heat. Spray with vegetable cooking spray.
Step 5: Drop 1/3 cup of batter into pan and fry until golden on the bottom (about 4-5 minutes). Flip and continue cooking for another 2 minutes or until firm.
Serving: Makes 7 – 8 pancakes.
Nutrition: Per Pancake: 118 Calories; 7 g Protein; 5 g Tot Fat; 5 g NET Carbs; 2 g Sugar; 166 mg Sodium
So what do you think? Would you eat cottage cheese, egg, and oatmeal pancakes? Do you have an issue with texture or are you a little more adventurous? Leave a comment and let me know!