Thursday, March 18, 2021

Cottage Oat Pancakes @LucyBurdette

LUCY BURDETTE: We were in the mood for comfort breakfast food for dinner and the pancakes my sister used to make called to us. Plus this recipe hit the spot as not the same old dinner recipes I'd been churning out for a year! These are chock full of protein and fiber and thoroughly delicious. There is no sugar in the recipe so you control the sweetness with the amount of maple syrup you pour.

Ingredients for the Pancakes

2/3 cup flour

2/3 cup oats (not fast cooking)

2 tablespoons whole wheat flour

1/2 teaspoon salt

2 teaspoons baking powder

3 large eggs

1 tablespoon canola oil

2/3 cup milk 

2/3 cup cottage cheese 

Ingredients for the topping

1 cup plain yogurt

1 banana, diced

1 apple, diced

1/2 cup pecans, toasted

Mix the first five dry ingredients in one bowl. Whip the eggs and then mix in oil, milk and cottage cheese. Fold the wet ingredients into the dry.

Make the topping: Mix the yogurt with chopped banana, apples and pecans. Set that aside.

Heat a skillet to medium hot and add a tablespoon of oil and another of butter.  Cook the pancakes in greased skillet until bubbles appear and then flip to cook the other side. (About six minutes from start to finish.)  Keep them warm until all are cooked.

Serve the pancakes with a big spoonful of topping and lots of maple syrup or the way my brother-in-law prefers, with hot sauce. And don't leave them alone long, because someone may be watching!

Lucy Burdette writes the Key West food critic mysteries. #11, A SCONE OF CONTENTION, will be in bookstores near you on August 10. Follow Lucy on Facebook, Instagram, and Twitter...

And if you are a Netgalley reviewer, Scone is available now!



  1. Interesting. Always love cooking with a skillet!

  2. Sounds delicious!
    2clowns at arkansas dot net

  3. Thanks for the recipe. Will have to try it!


  4. Yum! I always use whole wheat flour for my pancakes, but will now consider throwing in oats.

  5. These sound hearty, healthy, and delicious.
    I'm intrigued by "2 tablespoons whole wheat flour". What do these 2 tablespoons of flour do?

    The newest book is fantastic, too. I got an early read.

  6. Thanks for all the kind comments! Libby, you always make me laugh. The two tablespoons ww flour used to be wheat germ, which I did not have. I don't like to use all ww flour--makes things heavy IMHO. So this was my compromise:)