Ingredients

• 2¼ cups rolled oats
• 1 cup Kemps Whole Milk
• 1 cup Kemps 2% Lowfat 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

• In a blender, combine all ingredients except butter and blend until smooth — about 30 seconds.
• 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.
• Repeat process, including melting butter for each batch, until batter is gone.
• 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.