NUTRITION

SERVINGS

INGREDIENTS

1 cup low-fat cottage cheese

2 large eggs

0.5 cup oat flour

1 tsp baking powder

0.5 tsp vanilla extract

0.5 tsp ground cinnamon

0.25 tsp sea salt

0.5 cup fresh blueberries

0 tsp coconut oil

PREPARATION

• 1

  In a blender or food processor, combine the cottage cheese, eggs, oat flour, baking powder, vanilla, cinnamon, and sea salt.

• 2

  Pulse the mixture until completely smooth and well-incorporated, ensuring no large cottage cheese curds remain.

• 3

  Heat a large non-stick skillet over medium-low heat and add the coconut oil, swirling to coat the pan evenly.

• 4

  Pour the batter onto the skillet in 1/4 cup increments, leaving enough space between each pancake for easy flipping.

• 5

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

• 6

  Carefully flip each pancake and cook for an additional 2 to 3 minutes until the underside is a beautiful golden brown.

• 7

  Transfer the pancakes to a plate and serve immediately topped with fresh blueberries for a juicy finish.