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Cottage Cheese Banana Pancakes
Breakfast American

Cottage Cheese Banana Pancakes

4.9

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Gather all ingredients. Preheat a griddle or large skillet over medium heat.
  2. 2 Combine oats, protein powder, brown sugar, cinnamon, and baking powder in a blender; blend until fine then transfer to a large bowl.
  3. 3 Combine banana, cottage cheese, eggs, and vanilla extract in a blender; blend until smooth.
  4. 4 Add banana mixture to oat mixture; stir into a thick batter. Stir water into batter to thin as desired.
  5. 5 Ladle ¼ to ½ cup batter per pancake onto the preheated griddle or skillet.
  6. 6 Cook until browned on bottoms, 3 to 5 minutes; flip and cook until browned on other sides and centers are set, 3 to 5 minutes more.

By sarahcuse

Quinoa Oatmeal Cookies
Lunch American

Quinoa Oatmeal Cookies

5.0

Prep
15 min
Cook
14 min
Total
55 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray.
  2. 2 Place 1 cup oats in a food processor; pulse 7 to 8 times. Add quinoa and pulse until finely chopped.
  3. 3 Transfer oat and quinoa mixture to a large bowl. Add remaining 1 cup oats, applesauce, eggs, sugar, vanilla extract, baking soda, and salt; mix well to combine. Fold chocolate chips and pecans into the batter.
  4. 4 Drop tablespoons of batter onto the baking sheet.
  5. 5 Bake in the preheated oven until edges are golden, about 14 minutes. Let sit on the baking sheet for 1 to 2 minutes before moving to a wire rack to cool, about 25 minutes.

By grampnana

Banana-Apple Chocolate Chunk Cookies
Dessert American

Banana-Apple Chocolate Chunk Cookies

3.3

Prep
15 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Mash banana, applesauce, and honey together in a bowl; add almond butter, butter, egg and stir until combined. Add coconut flour, oats, chocolate chunks, tapioca flour, baking soda, cinnamon, and salt to banana mixture, stir until dry ingredients are moist and form a dough.
  3. 3 Drop rounded tablespoonfuls of dough onto the prepared baking sheet.
  4. 4 Bake until lightly brown, about 15 minutes. Let cool to room temperature, about 30 minutes.

By JillAnn

No-Bake Nutella®-Oat Cookies
Dessert

No-Bake Nutella®-Oat Cookies

3.0

Prep
10 min
Cook
10 min
Total
80 min

Instructions

  1. 1 Combine sugar, milk, and butter in a medium saucepan over medium heat. Stir continuously until mixture comes to a rapid boil. Continue stirring and boil for 1 full minute.
  2. 2 Remove from the heat and stir in chocolate-hazelnut spread until well incorporated. Stir in oats.
  3. 3 Drop by teaspoonfuls onto a sheet of waxed paper. Depress the cookies with a fork to achieve desired height. Allow to set for 1 hour before serving.

By david

Gluten-Free Blueberry Crisp
Dessert

Gluten-Free Blueberry Crisp

Prep
10 min
Cook
40 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Pour blueberry filling in a 9x9-inch baking dish and smooth to even out in the dish. Sprinkle dry cake mix over the filling, smoothing evenly to cover the top. Sprinkle with oats and almonds.
  3. 3 Pour melted butter over the top, covering evenly. Mix sugar and cinnamon in a small bowl; sprinkle evenly on top.
  4. 4 Bake in the preheated oven until filling is bubbly and top is brown, 40 to 50 minutes.
  5. 5 Let cool for 30 minutes. Serve warm or cooled.

By thedailygourmet

Gluten-Free Oatmeal Cookies
Dessert

Gluten-Free Oatmeal Cookies

Prep
20 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
  2. 2 Whisk together oats, oat flour, brewers' yeast, flaxseed meal, psyllium husk powder, and cinnamon in a bowl.
  3. 3 Beat coconut oil, maple syrup, and molasses in a stand mixer fitted with the paddle attachment on medium-high speed until combined and light in color. Add eggs, vanilla, and salt; beat on medium speed, scraping the bowl and the beater often, until well mixed.
  4. 4 Add dry ingredients in several additions, beating on low speed until combined. Fold in chocolate chips until evenly dispersed in the dough.
  5. 5 Scoop evenly sized balls of cookie dough onto the prepared sheet, spacing them 2 inches apart. For thinner cookies, press down on each ball of dough with the palm of your hand.
  6. 6 Bake in the preheated oven until cookies are just beginning to brown around the edges, 8 to 10 minutes.
  7. 7 Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.

By Edible Times

Gluten-Free Raisin Oatmeal Cookies
Snack

Gluten-Free Raisin Oatmeal Cookies

4.3

Prep
25 min
Cook
18 min
Total
113 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  2. 2 Toast pecans in the preheated oven until fragrant, about 5 minutes. Let cool for 5 minutes. Chop coarsely.
  3. 3 Combine brown sugar, butter, and shortening in a stand mixer fitted with the paddle attachment; beat until light and fluffy. Beat in eggs one at a time. Beat in vanilla extract.
  4. 4 Sift gluten-free flour, 1 packet plus 2 teaspoons gelatin, baking powder, salt, cinnamon, and ginger together in a bowl. Mix into the brown sugar mixture on low speed. Mix pecans, oats, and raisins into the dough.
  5. 5 Wrap dough in plastic wrap and chill in the refrigerator for at least 1 hour.
  6. 6 Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
  7. 7 Bake in the the preheated oven until edges are golden, about 13 minutes. Cool on the baking sheets for 5 minutes before removing to a wire rack to cool completely.

By Terri Johnson