Gluten-free Cottage Cheese Pancakes
You’ll use up a full container of cottage cheese, along with a generous helping of high-fiber rolled oats, to make these gluten-free protein-rich pancakes. The batter comes together in a high-speed blender or a food processor, which pulverizes the oats and breaks up the cottage cheese curds. For extra flair, you can add a variety of flavorings, like cinnamon and nutmeg or grated lemon zest. Make a whole batch and keep any extras in an airtight container in the fridge for up to 3 days; or wrap each pancake in foil and store in a resealable bag in the freezer for up to 2 months. Reheat in a low oven.
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