PEACH PANCAKES WITH PEACH TOPPING
Delicious peach pancakes with fresh peach topping, made in the blender with oats and cottage cheese. This recipe is easy, healthy, and protein-packed.
Servings: 2 servings
Ingredients
For The Peach Pancakes:
- 1 cup rolled oats
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 pinch nutmeg
- 1 tablespoon sugar or sugar substitute
- 1/3 cup unsweetened vanilla almond milk or milk of choice
- 1/3 cup fat-free cottage cheese
- 1 teaspoon vanilla extract
- 1 ripe peach pit and skin removed
- 1 large egg
For The Peach Topping:
- 1 ripe peach sliced or diced
- 1 pinch cinnamon optional
- maple syrup or sugar-free maple syrup for drizzling
Instructions
- Add the rolled oats to a blender and blend until they turn into fine oat flour.
- Add the baking powder, salt, cinnamon, nutmeg, sweetener, almond milk, cottage cheese, vanilla extract, egg, and peach (pit and skin removed) to the blender. Then, blend until smooth and well combined.
- Lightly spray a non-stick pan with oil and heat over medium. Pour the batter into the pan to form pancakes about 3-4 inches wide. Cook for 2-3 minutes per side, flipping once bubbles form on the surface and edges look set. Cook until golden and fully cooked through.
- Slice or dice the second peach. Top the warm pancakes with the fresh peach pieces, a drizzle of maple syrup or sugar-free syrup, and a sprinkle of cinnamon, if desired.
Video
Notes
- Frozen Peaches: Don’t Have Fresh Peaches? Thaw and drain 3/4 cup of frozen peaches before using them. Pat them dry with a paper towel to avoid adding excess moisture to the batter. You can also warm additional frozen peaches in a saucepan for the topping.
- Gluten-Free Option: Make sure to use certified gluten-free oats.
- Cottage Cheese: You can use fat-free, low-fat, or full-fat cottage cheese in this recipe!
Nutrition
Calories: 302kcal | Carbohydrates: 48.8g | Protein: 15g | Fat: 6g | Saturated Fat: 1.5g | Cholesterol: 95mg | Sodium: 581mg | Fiber: 6.9g | Sugar: 17.6g