| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 cup quick oats
- 1 cup cottage cheese
- 1/2 cup sweet potato puree (or puree of your choice)
- Pinch salt
- 2 eggs
- Pinch cinnamon, optional
Instructions
- Heat a griddle or nonstick pan over medium heat.
- Combine the oats, cottage cheese, sweet potato puree, salt, eggs and cinnamon if using together in a blender and combine until smooth.
- Pour about 1/4 cup of the batter per pancake onto the griddle and cook until starting to brown a little, 3 to 4 minutes per side. Repeat for the rest of the batter and serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 174 |
| Total Fat | 6 g |
| Saturated Fat | 2 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 12 g |
| Cholesterol | 90 mg |
| Sodium | 254 mg |
Reviews
This’s so yummy, nutritional and easy recipe to my little one
These were really good! I followed the advice of the other reviewers and substituted one banana for the squash purée. I also added a little bit of baking powder and cooked the batter as waffles. I did have to set the waffle iron to lower heat than normal; the first waffle I made came out really really brown. But this is a delicious and fast recipe!
Great pancakes! Substituted 1 ripe banana for the purée. Perfect to limit gluten in the diet.
Made these with an overripe banana subbed for the sweet potato. Added a little baking powder to help rise, and they were insanely good! Tasted just like banana bread! Will definitely add these to my regular breakfast rotation!
I make these all the time! They are so healthy and a good mix of protein and carbs. Really tasty too. My favorite go-to healthy pancake recipe.
I made these this morning and had some trouble getting the middle to cook through. I switched to the waffle iron and they came out great! I used sweet potato purée and added some almond milk to thin it out. I served with warm maple syrup and pecans. I will definitely be making these again
Love the pancakes use nonfat Greek yogurt. But my question is does anybody know the calorie intake
These “oatcakes” are the greatest breakfast. My husband and I eat them all the time. I make a huge batch (use non fat plain yogurt instead of cottage cheese) and blend in whatever fruit I have available. Sometimes it’s apple and peanut butter, other times cherry. They’re all great and healthy. We use no added sugar when we make with fruit.
I make these every other weekend. I add vanilla, nutmeg and a splash of milk to the batter. I serve them with sliced strawberries, a drizzle of maple syrup, a dollop of whipped cream, and a sprinkle of nutmeg. They are so decadant and the batter is so healthy! Thank you for this recipe Chef Katie!
These are the most delicious moist pancake ever! I substituted squash for a pumpkin purée along with pumpkin pie spice and it was like eating a healthy pumpkin pie. Thanks Katie!