Gluten-Free Protein Pancakes

So this recipe is one that really deserves to be credited to my Dad, Steve. He uses this recipe to make waffles, served with butter and sugar-free maple syrup.  I prefer in the form of pancakes with a healthy dollop of plain, Greek yogurt, fresh (or frozen) blueberries (sub any fruit you like), and clove honey. YUM-O!

First off, the list of ingredients:

Get ready because it's SUPER complicated:

- 1/2 cup cottage cheese
- 1/2 cup rolled oats (raw/ uncooked)
- 3 egg whites
- a pinch of salt


...... I know right? Doesn't get much easier than 4 ingredients!

Directions:

Combine all of the ingredients in a bowl with a hand mixer until fully incorporated.

Use a large griddle set to about 300 degrees and ladle about 1/2 - 2/3 cup per pancake. Cook for about 2-3 minutes or until bubbles apear on top, then flip! Cook for another 2-3 minutes on the other side and remove when both sides are golden brown.  Makes 3-4 pancakes. * I usually double, or triple the recipe.

Helpful hint:  I have found that it can get very sticky on the first flip if you try to turn the pancakes too soon. Waiting until you see bubbles on the tops, and/or using a little non-stick cooking spray on your spatula before flipping is helpful! ( yes, I am speaking from experience. My first few attempts were a flop... no pun intended)

Enjoy!