Happy National Pancake Week! I have a yummy new pancake to share with you in light of the holiday.
Due to some allergy issues in the family, I was recently advised by our physician to not give Bambina gluten until she is at least 1. This was a bit disheartening as we are just starting to explore the world of solid foods and doing Baby-led Weaning I want her to be able to eat what we are eating. So I decided to play around with some pancakes this morning to make something tasty for us, but gluten free for her. These came out nice and fluffy and with the extra eggs, cottage cheese and yogurt the Hubby commented that they filled him up more than normal pancakes which is always a plus around here!
3 eggs
3/4 c. cottage cheese
3/4 c. yogurt (I mixed plain and vanilla)
2/3 c. *rice flour
1/3 c. oats
1 tsp. baking powder
Heat griddle to a medium heat and lightly grease. Mix ingredients in a small bowl until well combined.
Pour batter onto preheated griddle with 1/4 c measuring cup. Flip when small bubbles appear on the surface of the pancake and continue to cook the other side (approximately 2-3 minutes per side) until batter is no longer runny. Makes about 10 4-5 inch pancakes.
*If you don't need them to be gluten free just substitute the rice flour for white or wheat flour.
Enjoy!
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