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!
The recipe sounds good, but too many eggs for my likings.. thanks.
Wondering how I'm going to make this work for just 1 person.