NUTRITION

SERVINGS

INGREDIENTS

0.5 cup egg whites

0.5 cup low-fat cottage cheese

0.25 cup oat flour

30 gram vanilla protein powder

0.5 tsp baking powder

0.25 tsp ground cinnamon

1 tsp lemon juice

1 tsp coconut oil

0.5 cup fresh blueberries

1 tsp pure maple syrup

PREPARATION

• 1

  Combine the egg whites, cottage cheese, oat flour, protein powder, baking powder, cinnamon, and lemon juice in a high-speed blender.

• 2

  Process the mixture until the batter is completely smooth and the cottage cheese curds are fully incorporated.

• 3

  Heat a large non-stick skillet over medium-low heat and lightly grease with the coconut oil.

• 4

  Pour the batter onto the hot skillet to form three or four medium pancakes, ensuring they do not touch.

• 5

  Cook for 3-4 minutes until small bubbles appear on the surface and the edges look set.

• 6

  Carefully flip each pancake and cook for an additional 2 minutes until the centers are springy and the outsides are golden brown.

• 7

  Plate the stack immediately and garnish with fresh blueberries and a light drizzle of maple syrup.