1 cup regular or gluten-free rolled oats
1 cup lactose-free cottage cheese
1 large banana
Combine ingredients in blender until smooth. Add lactose-free milk if necessary for pouring consistency. Heat a non-stick skillet over medium heat. Lightly grease with butter. Pour pancake batter onto hot griddle. Once edges are dry and top is starting to look set, turn with spatula. Pancake is done when the middle puffs up. Serve with real maple syrup. Makes 12 small pancakes.