NUTRITION

SERVINGS

INGREDIENTS

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

1/2 cup Rolled Oats

1 large Egg

2 large Egg Whites

1/2 cup Fresh Blueberries

1/2 tsp Baking Powder

1/2 tsp Vanilla Extract

1/4 tsp Ground Cinnamon

PREPARATION

• 1

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

• 2

  Blend on high until the mixture is completely smooth and resembles a thick pancake batter.

• 3

  Gently fold in half of the fresh blueberries by hand using a spatula.

• 4

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

• 5

  Pour the batter into the skillet to form four small pancakes, ensuring they have enough space to flip.

• 6

  Press the remaining blueberries into the top of each pancake while the first side cooks.

• 7

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

• 8

  Carefully flip each pancake and cook for an additional 2 minutes until golden brown and cooked through.