NUTRITION

SERVINGS

INGREDIENTS

1 cup Low-fat cottage cheese

0.5 cup Liquid egg whites

0.5 cup Rolled oats

1 tsp Vanilla extract

0.5 tsp Baking powder

1 tsp Ground cinnamon

1 tbsp Maple syrup

0.5 tsp Ground cinnamon

1 tsp Coconut oil

2 tbsp Plain Greek yogurt

1 tsp Maple syrup

PREPARATION

• 1

  Place the cottage cheese, egg whites, rolled oats, vanilla extract, baking powder, and 1 teaspoon of cinnamon into a high-speed blender.

• 2

  Process on high for 30-45 seconds until the batter is completely smooth and the oats are fully incorporated.

• 3

  In a small ramekin, whisk together 1 tablespoon of maple syrup and 0.5 teaspoon of cinnamon to create the swirl mixture.

• 4

  Heat a large non-stick skillet over medium-low heat and lightly grease with the coconut oil.

• 5

  Pour the batter into the skillet to form three or four pancakes, then immediately drizzle the cinnamon-maple mixture in a spiral pattern over the surface of each pancake.

• 6

  Cook for 3-4 minutes until small bubbles appear on the surface and the edges look set, then carefully flip.

• 7

  Cook for an additional 2 minutes until the pancakes are golden brown and cooked through.

• 8

  While the pancakes finish, whisk the Greek yogurt and the remaining teaspoon of maple syrup together in a small bowl.

• 9

  Plate the pancakes and drizzle the yogurt glaze over the top while they are still warm.