NUTRITION

SERVINGS

INGREDIENTS

1 cup low-fat cottage cheese

0.5 cup liquid egg whites

0.5 cup rolled oats

0.5 tsp baking powder

0.5 tsp vanilla extract

0.13 tsp sea salt

0.5 cup fresh blueberries

1 tsp ghee

1 tbsp pure maple syrup

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, liquid egg whites, baking powder, vanilla extract, and sea salt to the blender with the oat flour.

• 3

  Blend the mixture on medium speed until the batter is completely smooth and well-combined.

• 4

  Heat a large non-stick skillet or griddle over medium-low heat and add the ghee to coat the surface.

• 5

  Pour the batter onto the hot skillet to form four small pancakes, then immediately press the fresh blueberries into the top of each pancake.

• 6

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

• 7

  Carefully flip the pancakes and cook for an additional 2 to 3 minutes until they are golden brown and cooked through.

• 8

  Transfer the pancakes to a plate and serve immediately with a drizzle of pure maple syrup.