SERVINGS: 4 PREPPING TIME: 5 min COOKING TIME: 15 min | INGREDIENTS: 3/4 cup quick oats 1/2 cup cottage cheese 4 eggs Salt To serve: Avocado Poached eggs Microgreens Chili crunch oil
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DIRECTIONS
In a small blender or mixer, combine oatmeal, cottage cheese and eggs. Add salt to taste and process until smooth. Let the batter sit for at least 3 minutes to thicken up.
Over medium-high, heat a splash of olive oil in a nonstick pan. Add batter to the pan and fry until cooked through and golden brown, about 2 minutes on each side.
Serve the pancakes hot, topped with avocado, poached eggs, microgreens and chili crunch oil! Enjoy!
NOTES We love a nicely poached egg, but they can take some time and practice to perfect. Follow the steps below for an easy shortcut; alternatively, you can pan-fry the eggs and serve them over the pancakes. Fill a microwave-safe cup with water (we use a glass measuring cup), leaving just enough room for the egg. Crack the egg into the water. Gently slide a toothpick into the yolk, keeping it intact (this will prevent the egg yolk from exploding). Place the cup into a microwave and start with 35 seconds. Add time as needed to get the consistency you desire!
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