A great topping for these pancakes is to cook some frozen blueberries in a saucepan with a little water until they get syrupy. Or, use one banana and some strawberries frothed and mixed together thoroughly with a simple hand mixer. Some folks also put sour cream or plain yogurt on top.
1 cup cottage cheese (choose the kind you like best)
1 cup rolled oats
2 egg whites
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 cup fresh fruit such as strawberries, bananas, raspberries or blueberries
Chop the oatmeal in the blender or food processor; add cottage cheese and blend until the mixture is smooth. Beat the egg whites until fluffy. Add to oatmeal cheese mixture. Add vanilla and cinnamon. After blending, stir in fresh fruit. Cook on nonstick skillet or lightly greased griddle over medium heat. Turn when edges are lightly browned and bubbles break in pancakes.
This is one of Kathleen’s personal recipes.