Fluffy Protein Cottage Cheese Pancakes

• oatmeal, ground↗1 cup
• baking soda↗1⁄2 teaspoon
• salt↗1⁄4 teaspoon
• Splenda granular↗3 tablespoons
• cinnamon↗1⁄4 teaspoon
• nutmeg↗1⁄4 teaspoon
• vanilla whey protein powder (I like to use IDS Vanilla Cinnamon)1 scoop
• eggs↗4
• low fat cottage cheese↗1 cup
• fat-free half-and-half1⁄3 cup
• vanilla↗1 teaspoon

Step-by-step instructions

1. 1

   In a large bowl blend the dry ingredients.

2. 2

   in blender add the wet ingredients, puree until smooth. (or you can whisk the wet ingredients. But I don't like the cottage cheese to be chunky in the pancakes, so I blend it in the blender.) Mix together the wet and dry ingredients and let sit fo about 20 minutes.

3. 3

   heat a large frying pan over medium heat. Spray with cooking spray.

4. 4

   Pour 1/3 cup into hot pan and cook until almost dry on the top. If underside gets too brown, turn down heat. These are very hard to turn if they are not cooked enough on the first side. Flip and cook until the middle is no longer wet.

5. 5

   Layer on a plate and cover tightly. These stay in the fridge well.