In February we celebrated Heart Month. March is another month that is near and dear to the Kansas City Dietitian; it is National Nutrition Month! Each year the Academy of Nutrition and Dietetics selects a theme and this year the theme is “bite into a healthy lifestyle.” So today we are going to bite into BREAKFAST.
We all know that we should eat breakfast but sometimes life gets in the way. Our little angel was born 8 weeks ago and it seems like we are constantly on the go. This week was one of our first lazy Saturday mornings and I was craving pancakes.
I know you are all thinking, “how could this possibly be a Kansas City Dietitian sanctioned recipe?” I promise not only is this Kansas City Dietitian approved, but it also has the family stamp of approval for being delicious. I love this recipe because it has such simple ingredients, it is gluten-free (as long as you purchase certified gluten-free oats) and sugar free. Cottage cheese, eggs, oats, and vanilla are all you need to make this simple recipe. That’s right no flour! I often tell my clients about this recipe when they have visitors that follow a gluten-free diet because it doesn’t require purchasing any unfamiliar ingredients. 
All you have to do is add all the ingredients to a blender. I do have two secret ingredients. Shhhh!!! don’t tell my husband! I usually add 1-2 Tbsp of ground flax seed and 1 teaspoon of cinnamon. The flax seed boosts the fiber and the cinnamon adds a nice flavor without the need for sugar. 
After you have blended it all together if it is too thick then I will sometimes add about a tablespoon of milk or water to thin the batter a bit. Then you can drop them into a hot pan and cook them like normal pancakes. I always serve ours with fresh fruit and a little bit of natural maple syrup. 
Perfect Protein Pancakes
Serves 2 but can easily be doubled as needed- 1/2 cup cottage cheese (If you are watching your sodium be sure to select a lower-sodium variety)
- 1/2 cup old fashioned oats (be sure to get certified gluten-free if you are wanting this recipe to be gluten-free)
- 2 eggs ( or 4 egg whites)
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1-2 Tablespoons ground flax seed (optional)
- 1 Tablespoon milk or water (optional)