Peach Poppyseed Pancakes

Heat a griddle or large frying pan over medium-low heat.

In a blender (I use the individual serving Cuisinart here) or small food processor, add oats and pulse until resembles flour. Add cottage cheese, baking soda, eggs, milk, honey, vanilla and peaches and blend until well combined. Stir in poppyseeds.

Add oil or butter to the pan until melted. A couple tablespoons at a time, add batter to the pan and cook until golden brown on the bottom and there are a few bubbles on the surface. Flip and cook another 2 minutes or so until golden brown.

Garnish with peach slices and/or your favorite pancake topping (more butter, maple syrup, honey, applesauce, fruit compote, coconut butter etc) and serve.

Makes 6-8 small/medium pancakes, serves one hungry person or 2 small portions.