NUTRITION

SERVINGS

INGREDIENTS

0.5 cup cottage cheese

2 large eggs

0.5 cup rolled oats

0.5 scoop vanilla protein powder

0.5 tsp baking powder

0.25 tsp ground cinnamon

1 tsp vanilla extract

1 pinch sea salt

1 tbsp maple syrup

0.25 cup nonfat Greek yogurt

0.5 tsp coconut oil

PREPARATION

• 1

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

• 2

  Add the cottage cheese, eggs, vanilla protein powder, baking powder, cinnamon, vanilla extract, and sea salt to the blender with the oats.

• 3

  Process on medium-high speed until the batter is completely smooth and all ingredients are well-incorporated.

• 4

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

• 5

  Pour approximately 1/4 cup of batter for each pancake onto the hot skillet, leaving space between them for flipping.

• 6

  Cook for 2-3 minutes until small bubbles form on the surface and the edges appear set.

• 7

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

• 8

  Transfer to a plate and top with a dollop of nonfat Greek yogurt and a drizzle of pure maple syrup before serving.