NUTRITION

SERVINGS

INGREDIENTS

0.75 cup cottage cheese

0.5 cup rolled oats

1 large egg

0.5 cup egg whites

1 tsp lemon juice

1 tsp vanilla extract

1 tsp baking powder

0.5 tsp ground cinnamon

1 tsp avocado oil

0.25 cup plain Greek yogurt

0.5 cup fresh blueberries

PREPARATION

• 1

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

• 2

  Blend on high for 30-45 seconds until the batter is completely smooth and the oats are finely ground.

• 3

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

• 4

  Pour the batter onto the hot skillet using approximately 0.25 cup for each pancake, making sure not to crowd the pan.

• 5

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

• 6

  Carefully flip each cake and cook for another 2 minutes until the centers are firm and the outsides are golden brown.

• 7

  Serve the warm griddle cakes immediately topped with a dollop of Greek yogurt and fresh blueberries.