NUTRITION

SERVINGS

INGREDIENTS

1 cup low-fat cottage cheese

2 large eggs

0.25 cup rolled oats

1 tsp vanilla extract

0.5 tsp ground cinnamon

0.5 tsp baking powder

1 pinch sea salt

0.5 tsp ghee

0.5 cup fresh blueberries

0.5 tsp pure maple syrup

PREPARATION

• 1

  Place the cottage cheese, eggs, rolled oats, vanilla, cinnamon, baking powder, and sea salt into a high-speed blender.

• 2

  Blend on high until the batter is completely smooth and the oats are fully processed into a fine flour consistency.

• 3

  Heat the ghee in a large non-stick skillet over medium-low heat until melted and shimmering.

• 4

  Pour the batter into the skillet to form four-inch rounds, leaving at least one inch of space between each pancake.

• 5

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

• 6

  Carefully flip the pancakes with a thin spatula and cook for another 2 minutes until they are golden-brown and cooked through.

• 7

  Serve the warm pancakes immediately, topped with fresh blueberries and a light drizzle of pure maple syrup.