1 cup regular or gluten-free rolled oats
1 cup lactose-free cottage cheese
3 eggs
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.
I am so happy to have found your book! I finally feel I have control and feeling so much better. I am still learning and trying things and still have a lot of questions but I know I am on the right track now. I am very excited to see you have another book out, I will be purchasing it for sure.
Thank you so much
Ibs sufferer for 20 years
Deanna
Posted by: Deanna Mullins | May 24, 2012 at 09:22 PM
Thanks so much for your feedback, it makes my day! Would you consider posting a nice little review like this on the new book's Amazon page where more prospective readers could see it? Glad you are feeling better!
Posted by: Patsy | May 24, 2012 at 09:32 PM
This recipe is fabulous! I'm sorry that I missed out on the workshop for dietitians in NH this year, as I would have loved to attend. I hope you'll be considering another one for the New England area! =)
Posted by: Sarah (The Simple Dietitian) | July 29, 2012 at 07:02 AM
Right now we are looking at NYC, Washington, DC, Phoenix, and San Diego, but maybe we'll be back in New England eventually. Thanks for your interest!
Posted by: Patsy | August 01, 2012 at 10:09 AM
how many calories are in these pancakes?
Posted by: Diana Morris | May 12, 2013 at 11:14 AM