It's foggy and misty and I can hear those beloved foghorns blowing. It will be a few hours before the marine layer burns off and the day hopefully turns sunny. Until then, we just enjoyed a lazy morning reading the paper and feasting on a breakfast of comfort food. These healthy pancakes are quicker to make than your homemade or boxed mix varieties. And even better, they contain no butter, sugar or flour - just grains and pure, low fat protein goodness.
1 c old fashion oats
1 c low fat cottage cheese
1 c egg whites
1/8 t cinnamon
1/8 t vanilla extract
good maple syrup (*)
In a food processor or blender, process oats, cheese and egg whites. Add cinnamon and vanilla extract and blend until incorporated.
Spray a large non-stick skillet with non-stick cooking spray and turn your gas oven burner on halfway between medium and medium high. Allow the pan to heat up. Using an ice cream scooper, gently drop a scoop of batter close the the edge of the skillet, leaving room for another pancake. Drop a second scoop of batter near the opposite edge of the pan making sure the batter from the two pancakes remain separated. Cook for about 1+ 1/2 minutes, until the underside of each pancake is firm and golden brown. Gently flip each pancake over and allow the other side to cook for about a minute, until golden brown and pancakes are cooked through. Repeat with remaining batter.
Stack desired amount of pancakes on each plate and drizzle with a small amount of maple syrup. Top with berries.
Makes 8 medium sized pancakes.
Source: Jill Crusenberry