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Oatmeal Pancakes

High Protein Oatmeal Pancakes with Mixed Berry Chia Jam

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Ingredients
  

  • 1/2 cup gluten free oats
  • 1/2 cup cottage cheese
  • 1/4 tsp baking soda
  • 2 eggs
  • 2 Tbsp unsweetened almond milk (or other milk works fine too)
  • 1 tsp honey, agave or maple syrup (or stevia to taste)
  • 1/2 tbsp flaxseed meal (optional for added nutrition)
  • 1/2 tsp gluten free vanilla extract
  • 1/4 tsp almond extract (optional but I love the flavor)
  • 1 1/2 tsp coconut oil, butter, ghee or other oil for pan (or cooking spray if preferred)
  • Optional add-ins:  1-2 tablespoons fruit of choice, chopped nuts, seeds, chocolate chips
  • For serving
  • Mixed Berry Chia Jam (recipe below)
  • Fresh blueberries or other berry
  • Coconut butter

Mixed Berry Chia Jam

  • 3 cups mixed berries, frozen or fresh (I used the assorted frozen from Costco)
  • 2 Tbsp honey, agave or maple syrup (or more to taste, do not use honey if strict vegan)
  • 1 Tbsp coconut milk (or other non-dairy milk)
  • 1 1/2 Tbsp chia meal/flour (ground chia seeds OR use 2 Tbsp chia seeds)
  • 4-5 drops of liquid stevia (or to taste)
  • 1/2 tsp pure vanilla extract

Instructions
 

  •  Heat griddle or large frying pan over medium-low heat.
  • In a blender (I use the individual serving Cuisinart here) or small food processor, add oats and pulse until resembles a flour. Add ingredients (cottage cheese through extract) and blend until well combined. Stir in add-ins if using at this time.
  • Add oil or butter to pan until melted. A couple tablespoons at a time, add batter to the pan and cook golden brown on the bottom and there are a few bubbles on the surface. Flip and cook another 2 minutes or so until golden brown.
  • Garnish with berry chia jam, coconut butter and/or your favorite pancake topping (more butter, maple syrup, honey, applesauce, fruit compote, coconut butter etc) and serve!!!

Mixed Berry Chia Jam

  • In a medium-sized non-stick pot, bring the berries, liquid sweetener and coconut milk to a low boil.  Stir frequently, and reduce heat to low-medium to simmer for about 5 minutes.  Mash the berries with a potato masher or fork, leaving some for texture if desired.
  • Stir in the chia until thoroughly combined and cook the mixture down until it thickens to your desired consistency, or about 15 minutes.  Stir frequently so it doesn’t stick to the pot.
  • Once the jam is thick, remove from heat and stir in the vanilla extract and stevia.  Add more sweetener to taste if desired.  The jam should keep for at least a week in an air-tight container in the fridge.