Sue's Steel Cut Oat Pancakes
(4P, 4C, and 4F)
For the pancake batter:
the whites of 2 eggs
1/4 cup cottage cheese
2 scoops of Zone Protein Powder
1 1/3 cups of cooked steel cut oats
1 teaspoon of alcohol free glycerin based vanilla or almond flavoring
1 teaspoon almond oil (light olive oil can be used instead)
water to slightly thin the batter (don't thin it too much!)
1 1/3 teaspoon light olive oil
Process the pancake batter ingredients in a food processor until the cottage cheese lumps disappear (there will still be some visible oatmeal grains). Thin with a little water if necessary.
Heat the oil on medium in a well seasoned cast iron skillet or a blue steel crepe pan (the steel crepe pan works best). Turn heat to low and pour batter into the heated pan making 3 to 4 inch sized pancakes. The recipe makes about 8 to 10 pancakes (they're thinner than traditional pancakes made with flour).
We split these between 2 people and add other foods, such as cheese or turkey bacon, and berries, to complete the rest of the meal.