Danish Banana Pancakes

“Danish” pancakes to twirl your hair over:

I swear these taste like a cream cheese danish – and they are a more protein-packed version of your traditional pancake. 1/2 cup rolled oats 1/2 cup cottage cheese 1 small, ripe banana 1 t vanilla 1 egg 1/4 cup milk pinch salt 1/2 t baking powder 1/2 t cinnamon butter – for greasing griddle Throw the oats in a food processor, whir till ground. Add banana and cottage cheese, and whir till smooth. Add the rest of the ingredients (‘cept butter) and whir till combined Heat a skillet (I strongly suggest a non-stick surface – otherwise, be very generous with the butter) to medium and melt a dab of butter. Pour in batter (you choose the size, but spread as thin as you can) and let cook till bubbles come up, in the center of the cake – and pop. Don’t try to flip too soon, you’ll have a mess. Let cook thoroughly on the other side as well. (not done yet – bubbles haven’t popped) (done – bubbles have popped!) Serve with raspberry jam. You can try other, more traditional toppings (I experimented with peanut butter, honey, and applesauce, but the jam was by far the best). Makes 3-4 largish pancakes. My pancake experiment – 1/2 applesauce, 1/2 jam