Cottage Cheese and Oat Flour Pancakes

Ingredients:

• 2 cups oats

• 1 1/2 teaspoon baking soda

• 1/4 cup pecans

• 1/2 teaspoon salt

• 16oz cottage cheese

• 1 teaspoon cinnamon

• 1 teaspoon vanilla

• 1 cup milk

Pulse oats, baking soda, pecans and salt in a blender or food processor until oats are ground. Then add cottage cheese, cinnamon, vanilla, milk and blend until combined. Be careful not to over mix or pancakes will be flat and dense. Put large skillet or griddle on medium high heat and use coconut oil or nonstick spray. Pour out pancake mix into 5-6” cakes and cook until bubbly, then flip. Pancakes are ready when golden brown on both sides.

Makes 10-12 pancakes depending on size. For meal prep- spread out on cooling racks and store in freezer bags after they come to room temperature. Freeze for up to a month.