NUTRITION

SERVINGS

INGREDIENTS

1/2 cup Low-fat Cottage Cheese (1%)

1/3 cup Rolled Oats

1 Large Egg

1/4 cup Egg Whites

1/4 cup Non-fat Greek Yogurt

1/2 cup Fresh Raspberries

1/2 teaspoon Vanilla Extract

1 teaspoon Ground Cinnamon

PREPARATION

• 1

  Place the cottage cheese, rolled oats, egg, egg whites, vanilla extract, and cinnamon into a high-speed blender.

• 2

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

• 3

  Heat a non-stick griddle or large skillet over medium-low heat and lightly coat with a tiny amount of avocado oil or cooking spray if needed.

• 4

  Pour the batter onto the hot skillet to form 3 to 4 small pancakes.

• 5

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

• 6

  Cook for another 2 minutes on the second side until golden brown and cooked through.

• 7

  Transfer the pancakes to a plate and top with the non-fat Greek yogurt and fresh raspberries before serving.