½ cup quick cooking oatmeal
½ cup cottage cheese
1 tsp vanilla extract
1 tsp cinnamon
2 eggs


Puree all ingredients in a blender.

Heat a no-stick skillet to medium, spray bottom with oil and fry pancakes on both sides until golden. Top with berries and sugar-free syrup for a delicious breakfast!

These pancakes also freeze well and can be toasted just before serving.


Makes 2 pancakes; count both pancakes as 3 proteins (group 6) and 1 carbohydrate (group 5)