Ingredients

2¼ cups rolled oats
1 cup Kemps whole milk
1 cup 2% milk fat Kemps cottage cheese
1 egg
1 tablespoon maple syrup
1 teaspoon ground cinnamon
¼ teaspoon salt
1 teaspoon vanilla extract
1½ teaspoons baking powder
Butter, for greasing pan

For serving, optional:
Sliced bananas
Walnut pieces

How to

1. In a blender, combine all ingredients except butter and blend until smooth — about 30 seconds.
2. Bring a low-sided skillet to medium heat. Melt 1/2 tablespoon of butter in pan and pour 1/4 cup scoopfuls of pancake batter onto skillet — cooking no more than three pancakes per batch. Cook 2 minutes, or until the top has began to bubble and is slightly set, before flipping and cooking a remaining 1–2 minutes.
3. Repeat process, including melting butter for each batch, until batter is gone.
4. Serve immediately or keep warm in a 200 F oven. Top with sliced bananas, walnut pieces and additional syrup if desired.

Recipe and image provided by Half & Half magazine.