1 cup cottage cheese (choose lactose-free cottage cheese if following the Low FODMAP Diet)
¼ tsp baking powder
½ cup almond flour
1 cup gluten-free oats (or as much as needed to make the consistency you want)
Mix all ingredients in a blender to make a batter. Heat a large skillet over medium. Use butter or oil to grease the pan. Once the oil is warm, ladle batter to make pancakes of the desired size. Flip pancakes after bubbles rise to surface and bottoms brown, after 2 to 4 minutes. Top with fresh fruit and just a drizzle of maple syrup, or chia seed jam. Make a double batch, and then freeze the leftover pancakes. Pop them in the toaster for an easy and nutritious breakfast!