NUTRITION

SERVINGS

INGREDIENTS

1.25 cup low-fat cottage cheese

1 large egg

2 large egg whites

0.33 cup rolled oats

1 tsp baking powder

0.5 tsp vanilla extract

0.25 tsp ground cinnamon

1 tsp avocado oil

0.5 cup fresh blueberries

0.5 cup fresh raspberries

PREPARATION

• 1

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

• 2

  Add the cottage cheese, whole egg, egg whites, baking powder, vanilla extract, and ground cinnamon to the blender.

• 3

  Blend on medium speed for 30 seconds until the batter is completely smooth and well-incorporated.

• 4

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

• 5

  Pour the batter onto the skillet in 3-inch circles, leaving space between each pancake.

• 6

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

• 7

  Carefully flip the pancakes and cook for an additional 2 minutes until the bottoms are golden brown.

• 8

  Transfer to a plate and top with the fresh blueberries and raspberries before serving immediately.