NUTRITION

SERVINGS

INGREDIENTS

1/2 cup Rolled Oats

1/2 cup Low-Fat Cottage Cheese

1/3 cup Liquid Egg Whites

1 Large Egg

1/4 cup Fresh Blueberries

1/3 cup Fresh Raspberries

1 tsp Vanilla Extract

1/2 tsp Baking Powder

1/2 tsp Ground Cinnamon

PREPARATION

• 1

  Place the rolled oats in a blender and pulse until they reach a fine, flour-like consistency.

• 2

  Add the cottage cheese, egg whites, whole egg, baking powder, vanilla, and cinnamon to the blender and process until the batter is completely smooth.

• 3

  Heat a large non-stick skillet over medium-low heat and lightly coat with avocado oil spray.

• 4

  Pour the batter into the skillet to form small pancakes, cooking for 2 to 3 minutes until bubbles form on the surface and the edges look set.

• 5

  Carefully flip the pancakes and cook for another 1 to 2 minutes until both sides are golden brown.

• 6

  Transfer the pancakes to a plate and serve warm, topped with fresh blueberries and raspberries.