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Recipe by Carly Knowles, MS, RDN, LD
Carly Knowles, MS, RDN, LD is a masters-educated Registered Dietitian Nutritionist and Certified Doula. Combining her expertise in nutrition with her love and passion for cooking, Carly helps moms nourish themselves and their families with seasonal whole foods.
Blender Pancakes with Lemon and Cottage Cheese
This gluten-free pancake recipe is sure to please and it’s easy! All of the ingredients are blended together and ready to go in a flash. The cottage cheese adds protein and healthy fats without any detectable flavor and the lemon creates the most delicious, bright flavor that even your kids will love!
5 MIN PREP
5 MIN COOK
10 MIN TOTAL
10-12 Pancakes servings
Ingredients
1 ¼ cups rolled oats
½ cup apple sauce
½ teaspoon vanilla extract
½ teaspoon baking powder
1 teaspoon lemon zest
½ lemon juiced
1 teaspoon honey (optional)
Directions
Combine all ingredients into a blender and blend on high for 30-45 seconds until smooth. Alternatively, you can whisk all ingredients in a standing mixer or in a bowl with an electric handheld mixer.
Heat a cast-iron skillet or frying pan over medium heat and add a knob of butter or ghee to grease the pan.
Pour 1/4 cup portions of batter at a time and cook until golden brown on one side. Adjust the heat as necessary and flip over and cook the other side until fully cooked.
Stack the pancakes on a plate or metal cooling rack until ready to serve. Serve warm with butter and maple syrup and any other optional toppings (whole milk yogurt, lemon zest, fresh or frozen blueberries).
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