Hello, all! How’s it going? I’ve been busy, busy, busy lately, anxiously awaiting the start of my new job and in the meantime, working on a number of uber exciting projects, which I can’t wait to share soon.
Those same exciting projects required that I be in Brooklyn this past week, and of course, in typical me fashion, I came down with a bad cold right before I was supposed to work. I guess it was a combination of all the traveling back and forth, allergy season, and too many late nights. Yayyy. All I needed was to be in bed for a solid, uninterrupted period of time, but the days that followed were anything but calm- think 18 hour workdays, constantly on my feet, running around and barely enough time to eat and drink.
I kept extreme sickness at bay by drinking so much tea, popping pills (vitamin C, don’t get too excited) and forcing down raw garlic and organic apple cider vinegar. It worked- kinda- but the weekend was such a welcome relief, and I’m really happy to be back home now.
This week is going to be much more lowkey, and I’m excited to blog a bit and have some me time. To start your Monday off right, I’m sharing these pancakes with you. They’re everything I love in a breakfast: simple, full of protein and absolutely delicious. The protein in the eggs and the complex carbs in the oats keep you full forever, the cottage cheese, quickly whirled and smoothed in a blender, adds cheese-blintz like taste and texture to the pancakes and maple syrup adds delicate sweetness.
They couldn’t be easier to literally whip up, and I love to top them with a melange of sweet, tart, seasonal berries sauteed in more maple syrup. They turn juicy and vibrant, and transform these simple, healthy pancakes into a luxurious treat.
Treat yo self! Have a great one.
Yields: 1 big stack or 2 smaller ones
Why I love this recipe: blended raw oats are used as flour, rendering these light and gluten free and thickening eggs and cottage cheese add taste and loads of protein. Flavored with maple syrup and cinnamon, these incredibly easy, healthy pancakes are then topped by a sticky sweet berry maple reduction.
For the pancakes:
- 1/2 cup cottage cheese
- 1/2 cup old fashioned rolled oats
- 3 eggs
- 2 tablespoons maple syrup
- 1/4 teaspoon cinnamon
- 1/2 teaspoon sea salt
For the topping:
- 3 tablespoons maple syrup
- 1/4 cup mixed berries
- maple syrup, for serving
- Greek yogurt, for serving
- In a blender, combine all the pancake ingredients. Blend until smooth.
- Fry in a pan with a little butter or oil on medium/high heat, flipping when bubbles appear.
- Fry until golden brown on both sides. Repeat with remaining batter.
- Stack on a plate. Now, add the maple syrup and the berries to the frying pan. Heat until the syrup is bubbling and the berries have softened and burst.
- Top the pancakes with the maple berries, Greek yogurt and more maple syrup. Dig in!