Cinnamon Pancakes (gluten-free, no added sugar)

There are times when breakfast for dinner is just right. Maybe I've been running around on errands all day, watching kiddos, or out of town. And, of course, those are usually the days I don't have the fridge stocked or the time to stock it. So that's when I whip up a batch of these with some eggs and bacon and call it good. 

Very good.

They're so easy, with just a few ingredients to toss into the blender, then pour straight to the skillet. And they use low-processed oats instead of a higher glycemic grain. So, for all the deliciousness, your body (and the scale) don't have to take the hit.


What you'll need:

• 1 cup gluten-free Scottish oatmeal/ground low-processed oats/oat flour (in order of my preference)

• 1 cup cottage cheese (I use Daisy low-fat)

• 5 eggs

• 2 teaspoons baking powder

• 1 teaspoon cinnamon

• dash vanilla

1/4 cup batter portions for small pancakes

Yields 4 servings/12 small pancakes

Important Notes:

• I use Bob's Red Mill's Scottish Oatmeal instead of grinding my own oats (or buying oat flour) because it's less processed. And the less processed the oat, the more intact the fiber. This means your body does the processing, which causes a lower glycemic impact. In other words, your bod has to work for the energy, instead of being given a hit of sugar ready for the bloodstream.

• Oats are a naturally gluten-free grain. However, they are so commonly processed on equipment that processes products with gluten, that you must look for "gluten-free" oats to ensure they've been kept pure.

Okay, here's what you do! If you're grinding your own oats (which couldn't be easier) toss a cup of the low-grocessed oats into your blender and grind until it's a medium coarse powder. Then add the rest of your ingredients and blend until smooth.

If you're not grinding oats, just combine all ingredients in the blender and go for it. 

At this point, treat it as you would any other pancake batter: heat your skillet to medium heat and oil it to keep them from sticking. I find that 1/4 cup of batter makes the perfect size pancake, so I just use it as a scoop. Super simple portioning.


It'll take about a minute, depending on how hot the pan is, and you'll see little bubbles forming and the pancake edges setting up. Use an egg flip or spatula to flip'er over.


Oh. Just lovely.


Anymore, I skip the syrup. My fave topping is berries. Or maybe just a little butter and cinnamon. Here are a few other lower-sugar alternatives to syrup

• a shmear of all-natural nut butter (no sugar added)

• chopped apples, pears, peaches

• a bit of no-sugar-added berry jam


(adapted from source)