NUTRITION

SERVINGS

INGREDIENTS

1 large egg

0.25 cup egg whites

0.5 cup low-fat whipped cottage cheese

0.25 cup Kodiak Cakes pancake mix

0.5 cup nonfat Greek yogurt

0.5 cup blueberries

1 tbsp almond butter

1 tsp avocado oil spray

0.25 tsp ground cinnamon

0.5 tsp vanilla extract

PREPARATION

• 1

  In a medium mixing bowl, whisk together the egg, egg whites, whipped cottage cheese, and vanilla extract until the wet ingredients are well combined.

• 2

  Gently stir in the Kodiak Cakes pancake mix and ground cinnamon until just incorporated, being careful not to overmix the batter.

• 3

  Heat a large non-stick skillet or griddle over medium-low heat and lightly coat with the avocado oil spray.

• 4

  Ladle the batter onto the hot skillet to form 3 to 4 small pancakes, cooking until small bubbles begin to form on the surface and the edges look set.

• 5

  Carefully flip each pancake and cook for an additional 1-2 minutes until both sides are golden brown and the centers are cooked through.

• 6

  Transfer the pancakes to a plate and top with a dollop of Greek yogurt, a drizzle of almond butter, and the fresh blueberries.