In a food processor fitted with the steel blade, grind 1 c. rolled oats with 1 Tbsp. brown sugar and 1/2 tsp. cinnamon (optional) until the grains are fine like flour. Empty the oats and sugar out of the food procesor and set the mixture aside. Blend 1 c. lowfat cottage cheese with 2 tsps. vanilla extract in the food processor until it's perfecty smooth, about 3-5 minutes. Scrape sides down as necessary, to get all the cottage cheese smooth. With a mixer, beat the whites of three eggs until they hold a peak that's just beginning to be stiff. Do not overbeat the egg whites, as this will prevent them from blending into the other ingredients. (A softer peak is better than overbeating them, so err on the side of caution here!)
Combine the cottage cheese and oatmeal/sugar mixture thoroughly in a large bowl. Fold in the egg whites gently with a spatula, beginning with a small amount and then adding the rest. You want to lighten the batter, as the egg whites are the only leavening agent. The batter should be thick, but if it seems too thick, you can thin it with a tablespoon of skim milk. This batter won't be as pourable as most pancake batter, so you may need to spread it a bit when frying
the pancakes. Bake on a nonstick skillet or griddle coated with cooking spray. Flip when the edges are set and there are a few bubbles surfacing on the pancakes. Makes eight 3-4" pancakes,
serving 2-4 people depending on appetite.
The whole recipe is 8 points, so if you make 8 pancakes from it, they'd be one point each. If you make 4 large pancakes from it, they'd be 2 points each.