In our house, Sunday means BIG breakfast day after church!  Everyone loves pancakes, especially me.  Traditional pancakes left me with the carb high, carb crash, and carb crave cycle every time.  I began trying recipes that would give me that happy pancake taste that I loved without the carb crazy cycle.

My favorite toppings are banana, walnuts, and a drizzle of honey.

The last *three ingredients* can be omitted without affecting the recipe, but I add them to bring depth to the flavor.

1 c. egg white

1 c. cottage cheese

1 c. old fashioned oats

2 tsp. vanilla

1 tsp. cinnamon

1 tsp. lemon juice *

1 tsp. baking powder*

1/4 c. coconut flour*

***up to 1/4 cup almond milk can be added if batter is too thick***

Some cottage cheese is dryer than others and coconut flour also varies.  Add almond milk, if necessary 1 Tablespoon at a time until desired pancake consistency is reached.

Combine all ingredients in a blender and blend until smooth.  Cook on a griddle with coconut oil.  Flip pancakes when bubbles appear and edges are slightly dry.

Often, I make a double batch and freeze them in individual portions with wax paper between each pancake.  Some days I am feeding people less interested in a healthy version of pancakes.  They get the old version (with a side of carb food coma) and I heat up my healthy version.  We all sit down and eat breakfast together.  Everyone is happy!  The frozen ones also make a wonderful breakfast on the go for those weekdays that do not have time for dragging out the blender. I  use them as the “bread” for a breakfast sandwich that has egg, spinach, and feta. So many possibilities!   Meal planning is a key to being able to eat healthy everyday and on the run.

The recipe makes 15 pancakes with 3 pancakes considered a serving.

Also try them with our Blue Berry Sauce!

Nutritional information:

173 calories

19 g. carbs

3 g. fat

17 g. protein

3 g. sugar