Oatmeal Cottage Cheese Pancakes

This past weekend, my husband and I drove to the beautiful town of Saratoga Springs, which is about 45 minutes north of Albany; a 3 hour drive southeast for us. I wanted to see the Adirondack Balloon Festival, but a storm rolled in and the event was canceled!

So to make our trip worth it, we went to a nice dinner at Prime @ Saratoga National. Oh my goodness...this place was amazing! Everything from the gorgeous building (which looked like a castle), to the fine wine and outstanding food, and perfect service made our experience one to remember!

The next day we walked around downtown, which was incredibly cute! I love how dog-friendly it is, and the people are friendly too!

Another experience to remember was breakfast this morning. HA! Not really, but it was pretty good. I've made cottage cheese pancakes before, but they always turn out rubbery (not a meal to remember!).

I found a version of this recipe on Eating Well, Living Thin(er!). They turned out fluffy and tasty, way better than the strange chewy things I had made before.  I think the trick to making fluffy cakes is to beat the eggs alone, and then gently folding them into the mixture!

Oatmeal Cottage Cheese Pancakes

• 1 cup oatmeal flour (regular oats, ground in a food processor)

• 1/2 teaspoon baking soda

• 1/8 teaspoon salt

• 1/8 teaspoon cinnamon

• 1/8 teaspoon nutmeg

• 2 whole eggs and 2 egg whites  

• 1 cup cottage cheese

• 1/3 cup unsweetened almond milk

• 1 teaspoon vanilla

In a large bowl combine the ground oatmeal, baking soda, salt, cinnamon, and nutmeg. In food processor, mix cottage cheese, milk, and vanilla until smooth. Pour cottage cheese mixture into dry ingredients and stir to combine. In a small bowl whisk the eggs, then gently fold into batter. 

Spoon onto medium hot, greased skillet and cook about 2-3 minutes per side. 

Make sure you spoon out a small amount of batter.
They spread out to about twice the size!