NUTRITION

SERVINGS

INGREDIENTS

0.5 cup rolled oats

0.5 cup liquid egg whites

0.5 cup low-fat cottage cheese

1 scoop collagen peptides

1 tbsp ground flaxseed

0.5 tsp baking powder

0.5 tsp cinnamon

0.5 tsp vanilla extract

1 tsp coconut oil

0.5 cup fresh blueberries

1 tbsp almond butter

PREPARATION

• 1

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

• 2

  Add the liquid egg whites, cottage cheese, collagen peptides, ground flaxseed, baking powder, cinnamon, and vanilla extract to the blender.

• 3

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

• 4

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

• 5

  Pour the batter onto the griddle to form 3 or 4 medium pancakes, then gently press the fresh blueberries into the top of each pancake.

• 6

  Cook for 3-4 minutes until small bubbles form on the surface and the edges appear set, then carefully flip.

• 7

  Cook for an additional 2-3 minutes on the second side until golden brown and cooked through.

• 8

  Transfer the pancakes to a plate and serve warm, drizzled with the almond butter.