Cottage Cheese Pancakes

Finally! Easter long weekend. We all know what that means: hello spring, oh! how I’ve missed you. But most importantly, Easter means that we get to have a nice big Fam Jam during which we’ll share lots of food drenched in chocolate. Yay!

This year, for our Easter brunch, I’ll be making these lovely cottage cheese pancakes. These are definitely a breakfast staple around here. They’re so healthy and packed with good stuff that they often serve as the fuel we need before a busy day. This weekend, to be on the funky side, I’ll be shaping them as rabbits + adding lots and lots of chocolate on top. It’s all about yin and yang isn’t it!?

These pancakes are highly customizable. Sometimes, I add a mashed banana to the mix and I toss a few blueberries in the batter before cooking it. In the fall, try adding a 1/4 cup of applesauce and a pinch of nutmeg and you’ve got yourself some apple pie pancakes.

Cottage Cheese Pancakes

• Servings: 3
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Ingredients

• • 1 cup rolled oats
• • 1 cup cottage cheese
• • 3 eggs
• • 2 tbsp maple syrup
• • 1 tsp cinnamon
• • 1 tsp vanilla
• • 1 tbsp coconut oil (for cooking)

Directions

1. 1. In a blender, combine oats, cottage cheese, eggs, maple syrup, vanilla and cinnamon. Blend until smooth.
2. 1. Set a pan over medium heat.
3. 1. Once it’s hot, add a little bit of coconut oil and drop approx. 1/4 cup of the pancake mixture in the pan. 
4. 1. Cook for two minutes, flip and cook for two more minutes.
5. 1. Drench with maple syrup, chocolate and sprinkles and enjoy !

Cheers,

JM