Oatmeal Pancakes the Loser Way

More snow and howling winds…

God with a snowblower drives along top of a cloud, sending snow down...  Robert Mankoff

 

We got another 8-inches of snow yesterday.  It’s snowing now, this morning, with another 1 to 3-inches in the forecast for today, and more predicted for tomorrow and Friday!

OK, enough already, snow and wind gods!

It’s a good morning for pancakes and this recipe intrigued from the minute I heard about it.  I really like oatmeal and cottage cheese, but pancakes made with those ingredients ~ couldn’t imagine.  

It was surprising!  They were actually pretty tasty!

Of course, I put a pat of butter and drizzled a little syrup over the top.  I don’t know if that’s “The Biggest Loser” way or not, but after all, they’re pancakes!  And I’ll make them again!

By the way, you should seriously consider purchasing a Ninja Master Prep, if you don’t already own one.  Over the years, I’ve bought more food processors than I care to mention, and very rarely use any of them. 

Then, Bubba, my older son, gave me a Ninja one day, telling me I wouldn’t believe how great it is. He was so right!  It's set of double blades allows it to  evenly chop, mince, blend, dice, and puree in an instant, without turning food into mush, and crushes ice in a flash.

It’s powerful, just like a Ninja, easy to use and clean.  It has a permanent spot on my kitchen counter, taking up little space, unlike any food processor I own. The Ninja Master Prep is now my favorite hassle-free kitchen gadget!*

Ninja Master Prep

Oatmeal Pancakes 
Adapted     

Ingredients:

6 egg whites

1 cup rolled oats, dry

1 cup 1% cottage cheese

2 teaspoons Splenda

1 teaspoon ground cinnamon

1 teaspoon vanilla

Method:

In a blender, blend all ingredients until smooth.

Heat a griddle or skillet over medium-low heat and coat with non-stick cooking spray.

For each pancake, pour ¼ cup batter into skillet.

Flip when they start to bubble.

Cook until golden brown.

Serve

Makes about 10 pancakes

ENJOY!!!

*This is just my opinion of the product.

Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes! 

Best Blueberry Pancakes

Aren’t the flowers absolutely gorgeous?

Kathy, Matt’s girlfriend, made the fantastic arrangement and it includes my favorite colors and flowers:  roses, carnations, mums and the striking winterberry buds in different shades of red and gold, all surrounded at the base by cranberries.  Absolutely beautiful!!!  

Awaiting our family for breakfast, on the morning after Thanksgiving, were the flowers adorning the table spread with fluffy blueberry pancakes and maple syrup, crisp bacon, tasty sausage links and good hot coffee.  

This is a very easy recipe that makes great fluffy and light pancakes.  The addition of healthy blueberries makes them very flavorful and a nice breakfast treat.  They’d even make a fine supper.  Try them! 

Best Blueberry Pancakes

Ingredients:

2 cups flour

¼ c. sugar

½ t. baking soda

2 ¼ t. baking powder

½ t. salt

2 eggs

2 c. buttermilk

¼ c. butter, melted

1 c. blueberries, fresh or frozen

Method:

In a large mixing bowl, sift the flour, sugar, baking soda, baking powder and salt.   

Whisk eggs, buttermilk and butter. 

Add the wet ingredients to the dry ingredients and blend just until the batter is lumpy, do not over mix.

Add drained blueberries and stir through.

Heat a griddle to medium-high heat.

Pour ¼ cup of batter onto hot griddle.

Flip when many bubbles appear on the surface.

Other side will cook quickly.

Serve immediately with butter and hot maple syrup.

12 servings

Here’s hoping a wonderful Thanksgiving was had by all!