NUTRITION

SERVINGS

INGREDIENTS

1 cup low-fat cottage cheese

1 large egg

3 large egg whites

0.33 cup rolled oats

0.5 tsp baking powder

0.25 tsp ground cinnamon

0.5 tsp vanilla extract

1 tsp ghee

0.5 cup fresh blueberries

1 tbsp pure maple syrup

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Pour the batter into the skillet to form 3 or 4 small pancakes, ensuring they have space to spread.

• 5

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

• 6

  Carefully flip the pancakes and cook for an additional 2-3 minutes until the other side is golden brown and the center is cooked through.

• 7

  Transfer the pancakes to a plate and top immediately with fresh blueberries and a drizzle of pure maple syrup.