NUTRITION

SERVINGS

INGREDIENTS

1/2 cup Low-Fat Cottage Cheese

1/2 cup Liquid Egg Whites

1/2 cup Rolled Oats

1/3 cup Fresh Blueberries

1/3 cup Sliced Strawberries

1 tsp Coconut Oil

2 tsp Pure Maple Syrup

1/2 tsp Baking Powder

1/2 tsp Ground Cinnamon

PREPARATION

• 1

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

• 2

  Add the cottage cheese, egg whites, baking powder, and cinnamon to the blender and process until the batter is completely smooth.

• 3

  Heat the coconut oil in a large non-stick skillet or griddle over medium-low heat.

• 4

  Pour the batter into the skillet to form three or four 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, then carefully flip.

• 6

  Cook for another 2 minutes on the second side until golden brown and cooked through.

• 7

  Transfer the pancakes to a plate and top with the fresh blueberries, sliced strawberries, and a drizzle of maple syrup.