Eating protein first thing in the morning helps to stabilize blood sugar levels and increase metabolism. These pancakes are a great meal for starting your day, and they make a perfect pre- or post- workout snack. They also freeze well and can be toasted just before serving for a quick breakfast. My mom has been making me these pancakes ever since I was diagnosed with celiac disease. (Makes 2 medium size pancakes)
1/2 cup quick cooking wheat-free oatmeal
1/2 cup cottage cheese (2% or lactose-free)
1 tsp vanilla extract
1 tsp cinnamon*
2 free range, organic eggs
(Optional fibre boost: add 1 Tbsp almond or coconut flour
1) Heat a skillet to medium, brush bottom with butter or coconut oil.
2) Purée all ingredients in a blender, pour mixture into the skillet.
3) Cook pancakes on both sides until golden.
4) Top with your favourite pancake topping (pure maple syrup, fresh berries, almond butter, or yogurt).
5) *Studies show that just 1⁄2 teaspoon of cinnamon daily can significantly reduce LDL (bad cholesterol). Cinnamon also has a regulatory effect on blood sugar levels, making it a healthy ingredient for those with Type II diabetes.
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