Peach Poppyseed Cottage Cheese Pancakes

I think I found my new favorite pancakes!!! I’ve been meaning to try my hand at cottage cheese pancakes, and I’m so happy I finally did! Personally, I love cottage cheese but if this ingredient isn’t your favorite, don’t be scared! They have a light texture but you would never be able to tell that cottage cheese was in them. It adds a slight tangy flavor you would get with sour cream, buttermilk or plain yogurt but with an awesome protein punch (30 grams per recipe)!

I wanted a Southern twist to the pancakes, so I used Georgia peaches that my wonderful mother-in-law sent me from TX (thank you!). I love the lemon poppyseed combo, so why not test out peach poppyseed? This worked beautifully! I love the hint of peach and little bits of poppyseed throughout. You could switch up the flavors if you want and use raspberry, strawberry, blueberry or lemon zest etc to make your own if you prefer.

These pancakes are the perfect blend of protein and carbs and are great to refuel after a workout. Although, I just made these the other day, I’m already looking forward to my next batch!

Peach Poppyseed Cottage Cheese Pancakes

Ingredients

1/2 cup gluten free oats (or 1/3 cup gluten flour blend could probably be subbed here)
1/2 cup cottage cheese
1/4 teaspoon baking soda
2 eggs
2 Tbsp almond milk (or other milk works fine too)
1/2 tsp honey or a 3-4 drops of stevia, or more to taste
1/2 tsp gluten free vanilla extract
2 tbsp fresh diced peaches + more slices for serving
1 tsp poppyseeds
1 1/2 tsp coconut oil, butter or other oil for pan (or cooking spray if preferred)

Directions

1.  Heat griddle or large frying pan over medium-low heat.
2. In a blender (I use the individual serving Cuisinart here) or small food processor, add oats and pulse until resembles a flour. Add ingredients cottage cheese through peaches and blend until well combined. Stir in poppseeds.
3. Add oil or butter to pan until melted. A couple tablespoons at a time, add batter to the pan and cook golden brown on the bottom and there are a few bubbles on the surface. Flip and cook another 2 minutes or so until golden brown.
4. Garnish with peach slices and/or your favorite pancake topping (more butter, maple syrup, honey, applesauce, fruit compote, coconut butter etc) and serve!!!

Makes 6-8 small/medium pancakes, serves one hungry person (me after my workout) or 2 small portions