08 Jan Cottage Cheese Pancakes
Is it too soon to say I am a really big fan of 2017?
My podiatrist recently cleared me to walk on my broken foot, so I am walking again (hallelujah!) & slowly reintroducing exercise back into my routine. Its incredible what an hour in the gym will do for your mood!! I feel like I can fly.
I also ate these awesome cottage cheese pancakes in 2017.
Okay, but before we get to the pancakes, there are no words to describe how incredibly proud I am of the Real Foodies doing 2017’s first Real Food Macros (RFM) Challenge. I was really nervous that the program would be too confusing to follow, but turns out people really appreciate a little knowledge. RFM teaches you how to balance your plate using the three macronutrients (protein, fat and carb) from real, clean foods. Basically, it teaches you guys (the non-dietitians of da world) how to think like a registered dietitian! No big deallll – here’s five years of nutrition schooling from Cornell & Yale Universities all squished into three weeks!! But the program is teaching people, lending them tools to be successful…what more could I ask for?!
You guys should totally feel the peer pressure to join the FREE Real Foodies Community on Facebook. Come watch the fun unfold! And then think about maybe joining us on February 6th when we start our next group!
Anyways, my Real Foodies are quickly realizing that its soooo easy to skimp on protein when you’re not being conscientious to hit your protein goal!! Growing up, I always had a flabby tummy and decreasing carbs, increasing fat & protein was a hugeee part of me finding a slimmer midsection.
Right. Food, Protein, PANCAKES.
I loveee waking up on Saturday with the whole wide morning to myself to cookkkk and eat delicious pancakes. I’ve gone through phases, making gluten free pancakes with bananas and pumpkin, but these cottage cheese pancakes are byyyy far my fave. They require only a few ingredients that I usually have on hand anyways, they’re fast to make & seriously hit da spot. YAS. So easy peasy yummilicious.
- ½ cup oats
- ½ cup cottage cheese (non-fat)
- 1 dropper stevia (optional)
- 3 eggs
- 1 cup frozen blueberries
- Combine oats, cottage cheese, stevia & eggs. Mix well.
- Spray a medium sized pan with coconut oil and heat over medium heat.
- Form small pancakes. Wait ~1 minute for pancakes to bubble and easily flip.
- Flip and cook an additional ~1 minute.
- While preparing pancakes, microwave the blueberries for 2 minutes to form a “syrup.”
- Serve topped with blueberries. Add butter, if desired (nutrition facts do not include butter).