Recipe
Ingredients
- 1 cup Oats (gluten-free, if needed)
- 1 cup Baby Spinach (packed)
- 1/2 cup Oat Milk (unsweetened, plain)
- 3/4 cup Unsweetened Applesauce
- 1 Egg (large)
- 1 tsp Baking Powder
- 1 tbsp Extra Virgin Olive Oil
- 1 cup Cottage Cheese
- 3 tbsps Maple Syrup
Instructions
- Add the oats to a blender and blend into a flour consistency, about 30 seconds. Add the baby spinach, milk, applesauce, egg, and baking powder. Blend until smooth, scraping down the sides as needed.
- Heat the oil in a pan over medium heat. Pour 1/4 cup of the batter at a time and cook for two to three minutes per side, or until cooked through. Transfer to a plate. Repeat until all the batter is used.
- Cut the pancake into slices. Divide the pancakes and cottage cheese onto plates and drizzle maple syrup on top. Enjoy!
Hints & Tips
Leftovers
Refrigerate in an airtight container for up to three days, or freeze for up to two months.
Serving Size
One serving equals two to three 4-inch pancakes, 1/3 cup of cottage cheese, and one tablespoon of maple syrup.
More Flavor
Add cinnamon, vanilla extract, salt, chia seeds, flax seeds, or hemp hearts.
Make it Vegan
Use a flax egg instead.
No Applesauce
Use banana instead.
No Oat Milk
Use dairy or any alternative milk.
Batter Consistency
Add more milk if the batter is too thick, and more oats if the batter is too thin.
