NUTRITION

SERVINGS

INGREDIENTS

0.75 cup low-fat cottage cheese

0.75 cup liquid egg whites

0.25 cup oat flour

0.25 cup low-fat buttermilk

1 tsp baking powder

0.5 tsp vanilla extract

0.13 tsp sea salt

0.25 tsp ground cinnamon

1 cup mixed berries

0.5 tsp maple syrup

0.25 tsp coconut oil

PREPARATION

• 1

  Place the cottage cheese, liquid egg whites, buttermilk, and vanilla extract into a blender and process until completely smooth.

• 2

  In a mixing bowl, whisk together the oat flour, baking powder, sea salt, and ground cinnamon.

• 3

  Pour the wet blender ingredients into the dry ingredients and stir until just combined; let the batter rest for 5 minutes to thicken.

• 4

  While the batter rests, combine the mixed berries and maple syrup in a small saucepan over medium heat, simmering for 5-7 minutes until the berries break down into a thick sauce.

• 5

  Heat the coconut oil in a large non-stick skillet or griddle over medium heat.

• 6

  Pour the batter onto the skillet in 1/4 cup increments, cooking until small bubbles form on the surface and the edges look set.

• 7

  Flip the pancakes carefully and cook for another 1-2 minutes until both sides are golden brown.

• 8

  Serve the warm pancakes stacked high and smothered with the hot berry compote.