I recently caught up with one of my best friends from college; we hadn’t seen each other in over a year! How does time pass that quickly? I’m not sure, but life does happen and as I’m hurling my way through my twenties, it has increasingly become more difficult to maintain the relationships I once had.
I feel like this should be an article on Thought Catalog.
Anyway, Callie (pictured in the middle) and I lived together throughout college, which reminded me of our absurd obsession with oatmeal. WE LOVED IT. I can’t tell you how many times we ate it for both breakfast AND dinner; it was just SO filling, good-for-you, and comforting! Big bowls of cinnamon oatmeal bliss for dinner topped with anything we could find. I miss those days.
In fact, I MISS ALL OF MY FAVORITE COLLEGE GIRLS! Life slow down for just a minute please. At least so I can find the time to make some oatmeal.
These days I crave oatmeal AND pancakes. This is a major dilemma, especially when I’m hypoglycemic hungry. The solution? Put oatmeal IN my pancakes, duh.
I make these hearty oatmeal cottage cheese pancakes at least once a week! They’re actually one of my favorites (especially after a tough cardio workout) because they include healthy carbs, fiber, and are packed with over 20g of protein! Note: Remember to use gluten-free oats! You can purchase them in bulk here.
The ingredients are simple and the batter is made in a blender! Ohh la la. All you need is gluten-free oats, baking powder, cinnamon, vanilla, cottage cheese, egg whites, and a splash of almond milk. Sometimes I add a banana to sweeten them up, but you could also use a packet of all-natural sweeter such as stevia.
Sometimes I’ll add blueberries or if I need a sweet fix, chocolate chips. To me, there’s nothing better than pancakes for dinner.
And at under 300 calories, these pancakes are a dream come true. They’re great for freezing too and then popping in the microwave in the morning! When I’m watching my weight, or what I’m eating, this is my go-to recipe.
I love topping mine with almond or peanut butter to get a little healthy fat in. Pure maple syrup or honey is also delicious! I hope you’ll enjoy this easy recipe.
If you make this recipe, be sure to leave a comment below and rate the recipe! You can also snap and picture and post it on Instagram using the hashtag #ambitiouskitchen. And of course be sure to follow Ambitious Kitchen on Instagram. xo!
- Serves: 1 serving
- Serving size: Entire recipe
- Calories: 290
- Fat: 3.2g
- Carbohydrates: 46.8g
- Sugar: 10.4g
- Fiber: 6.2g
- Protein: 20.2g
- 1/2 cup gluten-free old-fashioned rolled oats
- 1/2 medium banana
- 1/2 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 2 large egg whites (or 1 egg)
- 1/4 cup fat free (or low-fat) cottage cheese
- 1-2 tablespoons unsweetened vanilla almond milk
- Optional add-ins:
- Fresh berries, chocolate chips, peanut butter
- Place all ingredients in a blender and blend until completely smooth, about 30 seconds.
- Lightly coat a large nonstick skillet or griddle with butter or cooking spray and heat over medium low heat. Drop batter by 1/4 cup onto skillet. Add desired toppings such as chocolate chips or blueberries. Cook until bubbles appear on top. Flip cakes and cook until golden brown on underside. Wipe skillet clean and repeat with more cooking spray and remaining batter. Makes 3-4 pancakes.
If the pancakes are too thin, add in a tablespoon of more oats, if they are too thick, add in a teaspoon or two of milk.
Feel free to double recipe if making for more than one person.