NUTRITION

SERVINGS

INGREDIENTS

0.5 cup low-fat cottage cheese

0.5 cup egg whites

0.5 cup rolled oats

0.5 scoop vanilla protein powder

1 tsp baking powder

0.25 tsp ground cinnamon

0.25 tsp sea salt

1 tsp vanilla extract

1 tsp ghee

1 tbsp pure maple syrup

0.25 cup fresh blueberries

PREPARATION

• 1

  Place the cottage cheese, egg whites, rolled oats, protein powder, baking powder, cinnamon, sea salt, and vanilla extract into a high-speed blender.

• 2

  Process on high for 30-45 seconds until the batter is completely smooth and the oats are fully pulverized.

• 3

  Heat a large non-stick skillet over medium-low heat and add the ghee, swirling to coat the pan evenly.

• 4

  Pour the batter into the skillet to form three or four medium-sized pancakes, ensuring they do not touch.

• 5

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

• 6

  Carefully flip each pancake with a thin spatula and cook for an additional 2-3 minutes until golden brown and firm to the touch.

• 7

  Transfer the pancakes to a plate, stack them high, and top with fresh blueberries and a drizzle of pure maple syrup.