NUTRITION

SERVINGS

INGREDIENTS

0.5 cup low-fat cottage cheese

0.5 cup liquid egg whites

0.5 cup rolled oats

1 tsp baking powder

0.5 tsp ground cinnamon

1 tsp vanilla extract

0.5 cup non-fat Greek yogurt

1 tbsp pure maple syrup

0.25 cup fresh blueberries

1 tsp coconut oil

PREPARATION

• 1

  Combine the cottage cheese, liquid egg whites, rolled oats, baking powder, ground cinnamon, and vanilla extract in a high-speed blender.

• 2

  Process the mixture on high until the batter is completely smooth and the oats are fully incorporated into a thick liquid.

• 3

  Heat the coconut oil in a large non-stick skillet over medium-low heat until it is shimmering and coats the pan.

• 4

  Ladle the batter into the skillet to form three or four small pancakes, ensuring they do not touch.

• 5

  Cook for 3 to 4 minutes until bubbles form on the surface and the edges appear dry and set.

• 6

  Carefully flip each pancake and cook for an additional 2 minutes until they are golden brown and firm to the touch.

• 7

  Whisk the non-fat Greek yogurt and pure maple syrup together in a small bowl until the consistency is smooth and silky.

• 8

  Stack the warm pancakes on a plate and finish by drizzling the maple-yogurt glaze over the top and garnishing with fresh blueberries.