Red Barn Cafe-

Life is hectic - Savor every Bite!

Monday, June 29, 2015

Gluten free Pancakes with Fresh berry glaze

Who doesnt love pancakes? These are high protein and gluten free.


4 eggs
1 1/2 cups cottage cheese
3/4 cup oats
1/2 tsp salt.

Blend the cottage cheese in blender or food processor until lump free. Then add the rest of the ingredients and pulse until smooth.

In a non-stick skillet, heat 1 tsp butter or oil (for flavor) until hot and use 1/4 cup scoop to make 4 pancakes. Cook on medium until bubbles appear and flip for another 1-2 min. Continue making 4 at a time, recipe makes about 16 pancakes. Can be frozen for a quick breakfast or snack.

Blueberry Raspberry glaze. In a saucepan combine 1 pint blueberries, 1 pint raspberries and 2 tbsp honey. Add 2 Tbsp water and heat until berries are breaking up and sauce has thickened slightly, (about 10-15 min). Serve over the pancakes. If you have any leftovers, add to hot oatmeal or muffin batter.

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