Ingredients
- 1 c. oatmeal, ground (measure BEFORE grinding in a food processor)
- 1/2 t. baking soda
- 1/8 t. salt
- 3-4 T. Splenda Granular
- 1/4 t. pumpkin pie spice (or combination of other sweet spices you like)
- Stir together above ingredients in a mixing bowl. In a seperate bowl whisk together:
- 4 eggs
- 1 c. cottage cheese
- 1/3 c. milk
- 1 t. vanilla
Directions
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Add to dry ingredients and let sit for a few minutes. Spray a small skillet with non-stick spray. Heat over medium. Pour 1/3 c. into hot pan and cook until cake is getting dry on the top (but lower heat if it gets too dark on bottom). Turn carefully and continue to cook for a few minutes. (These are difficult to flip if you don’t let them cook enough on the first side.) Can cool and stack on a plate and wrap tightly with plastic wrap.
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These are sooooo good with plain yogurt and a squirt of sugar-free syrup. Or peanut butter and syrup, or jam and cool whip………the possibilites are endless!