While I appreciated the healthiness of these pancakes, I wasn't too thrilled about the spongy texture. I think it calls for too much egg. As I was quadrupling the recipe recently (for easy breakfast later on in the week), I made a happy accident (left out some egg) that yielded much more pancake-like texture. 2 C oats (processed until fine powder), 2 C cottage cheese, 2 C egg whites, 1 egg, 3 Tbsp ground flax, 1 tsp baking powder, cinnamon, nutmeg, ginger, stevia, splash of almond milk to thin it out. I let the batter sit for 5 minutes before cooking. What a difference this made in the texture! These puffed up and was more bread-like whereas the previous ones were flat, spongy, and somewhat soggy. If you're just making a single serving, I'd recommend decreasing the egg whites to 3.
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While I appreciated the healthiness of these pancakes, I wasn't too thrilled about the spongy...