NUTRITION

SERVINGS

INGREDIENTS

3/4 cup Low-Fat Cottage Cheese

1/2 cup Rolled Oats

1/2 scoop Vanilla Whey Protein Powder

1 tablespoon Ground Flaxseed

1/2 cup Fresh Blueberries

1/2 teaspoon Baking Powder

1/2 teaspoon Vanilla Extract

PREPARATION

• 1

  In a small bowl, mix the ground flaxseed with two tablespoons of water and let it sit for 5 minutes to create a thickened binder.

• 2

  Place the rolled oats into a high-speed blender and pulse until they reach a fine, flour-like consistency.

• 3

  Add the cottage cheese, protein powder, baking powder, vanilla extract, and the flaxseed mixture to the blender with the oat flour.

• 4

  Blend all ingredients until the batter is completely smooth and uniform.

• 5

  Heat a non-stick skillet or griddle over medium-low heat and lightly coat with a touch of cooking spray.

• 6

  Pour the batter onto the skillet to form small pancakes and cook until bubbles appear on the surface and the edges look set.

• 7

  Carefully flip the pancakes and cook for another 1-2 minutes until both sides are golden brown.

• 8

  While the pancakes are cooking, place the blueberries in a small saucepan with a tablespoon of water over medium heat.

• 9

  Simmer the berries for 3-5 minutes, mashing them slightly with a spoon until they release their juices and thicken into a warm compote.

• 10

  Stack the pancakes on a plate and pour the warm berry compote over the top before serving.