Gluten Free Peach Protein Pancakes
- 1 ½ cup quick-cook oats
- 1 ½ cup Hood Low Fat Cottage Cheese with Peaches
- 6 large eggs
- ¾ teaspoon baking powder
- ¼ cinnamon (optional)
- Maple syrup, fresh fruit, Peach Compote (optional), for serving
- 1 lb peaches, sliced
- ¾ cup light brown sugar
- ¾ cup 100% orange juice
- ½ teaspoon cinnamon
- Pinch of salt
In a blender, add oats and blend for about 30-45 seconds to create a flour-like texture. Add Hood Low Fat Cottage Cheese with Peaches, eggs, baking powder, and cinnamon (optional). Blend until the batter is smooth, about 30-60 seconds.
Heat a non-stick pan or skillet over medium heat. Lightly coat the pan with oil or butter.
Scoop ¼ cup batter onto the heated pan leaving some space around each pancake. Cook until the edges are golden brown and gently flip to cook the other side. (Note: the centers of the pancake will not bubble like traditional pancakes). Cook until both sides are golden brown. Repeat with the remaining batter.
Serve with a dollop of Hood Cottage Cheese, fresh fruit, (Peach Compote OPTIONAL), and maple syrup.
OPTIONAL PEACH COMPOTE
In a medium saucepan, add peaches, brown sugar, orange juice, cinnamon, and salt. Cook over medium heat for about 15-20 minutes until the sauce thickens.