NUTRITION

SERVINGS

INGREDIENTS

1 cup low-fat cottage cheese

2 large eggs

0.25 cup oat flour

1 tsp baking powder

1 tsp vanilla extract

0.5 tsp ground cinnamon

0.5 cup fresh blueberries

0.25 cup non-fat Greek yogurt

0.25 tsp ghee

PREPARATION

• 1

  Place the low-fat cottage cheese, eggs, vanilla extract, and ground cinnamon into a high-speed blender and pulse until the mixture is completely smooth and aerated.

• 2

  Transfer the wet mixture to a medium bowl and gently fold in the oat flour and baking powder until just combined, being careful not to over-mix the batter.

• 3

  Allow the batter to rest for 5 to 10 minutes, which allows the oat flour to hydrate and results in a much fluffier and more stable pancake texture.

• 4

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

• 5

  Pour the batter into the skillet using a quarter-cup measure for each pancake, leaving enough space between them to ensure easy flipping.

• 6

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

• 7

  Carefully flip each pancake with a thin spatula and continue cooking for another 2 minutes until the pancakes are golden brown and the centers are springy to the touch.

• 8

  Serve the warm pancakes immediately, topped with the fresh blueberries and a generous dollop of creamy non-fat Greek yogurt.