My stomach is growling. I am rummaging through my fridge and can’t find anything I want to eat.

Eggs, not again. Bacon…maybe, but what a mess. Frittata, too much work. Luckily I do not keep cereal in the house or that is what I would be reaching for.
It is 10 AM on Saturday morning and I have just finished a grueling challenge workout. I am looking for something special to eat. Something that provides needed post workout nutrition and adds a little something extra, because, it’s Saturday.

I must have tried 20 pancake recipes. I couldn't get it right. Texture, ease of whipping up and cooking, all left something to be desired.
Then I modified an odd recipe to create unbelievably good, high protein, fairly healthy pancakes. These are great on the weekends, a re-feed day, or to switch up a post workout meal. Kids love them and you don't need a two hour nap to recover from a carb induced coma.

Ingredients:

1 cup gluten free whole oats

1 cup 1% cottage cheese

5 whole eggs

1 ripe banana

1 teaspoon vanilla

Instructions:

Combine all ingredients in a blender and blend on batter setting (medium speed for about 45 seconds). Make sure whole oats are completely ground up. Blend until mixture resembles traditional pancake batter.

Cook on a griddle at medium-low heat just like traditional pancakes.

A great trick to cut down on the sugar in real maple syrup is mix two tablespoons of syrup with 1/2 cup frozen berries (blueberries, strawberries, or cherries all work well). Place in blender and blend on high for 40 seconds or until syrup is smooth and creamy.

Pour syrup over pancakes and enjoy!

Pancakes and syrup serve ~3.

Try them out and let me know how you like the recipe.