– Serves 6
These oat pancakes are a favorite at our house.
With just three ingredients, they are so quick and easy that whipping them up for a quick weekend breakfast is a no-brainer! The oats provide heart-healthy fiber that fills you up more than the average flapjack.
We’ve provided the nutritional info for each serving, but note that it does not include the butter for frying or any toppings you like to add. These are honestly so delicious plain that you may not need any toppings, but of course go ahead and top with whatever makes you happy! Just calculate the nutritional info if you are conscious about carbs or other nutritional aspects.
The traditional topping for pancakes is of course, syrup – maple being one of the top options. But for a healthier, lower-carbohydrate breakfast, consider some other options like:
- Toasted coconut flakes
- Toasted nuts
- Toasted seeds
- Coconut yogurt or your favorite low-carb yogurt
- Fresh fruit or berries
- Rice malt syrup or other low-carb syrup
- Nut butter (almond, cashew or peanut)
- Chia pudding
- Cacao nibs
- A spoon or two of apple sauce.
Oat Pancake Ingredients:
- 1 cup rolled oats
- 1 cup cottage cheese
- 3 eggs
- 1 teaspoon cinnamon (optional)
- Add all ingredients to a mixing bowl.
- Mix with electric mixer or whisk until smooth.
- Melt some butter into a frying pan on medium heat.
- When the butter is melted, drop portions of batter into the pan, using a ladle. This recipe makes around 6 pancakes so eyeball it and aim to get 6 serves or more. (If you like bigger pancakes, adjust the nutritional info per serve.)
- Enjoy plain or serve with toppings from the recommended list above.
Do you have a diabetes-friendly recipe to share? Would you like to see it published here? Submit your recipe to email@example.com. Don’t forget to include a link to your recipe (if published online), a high-res image of the final dish, and your full name and contact details.