NUTRITION

SERVINGS

INGREDIENTS

0.5 cup 2% cottage cheese

1 large egg

0.33 cup rolled oats

0.25 cup fresh blueberries

0.25 tsp vanilla extract

0.13 tsp ground cinnamon

2 large eggs

0.5 cup liquid egg whites

1 tsp ghee

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  In a high-speed blender, combine the cottage cheese, one egg, rolled oats, vanilla extract, and cinnamon until the batter is completely smooth.

• 2

  Pour the batter into a small mixing bowl and gently fold in the fresh blueberries by hand.

• 3

  Heat a non-stick skillet over medium-low heat and melt 0.5 tsp of the ghee.

• 4

  Scoop the batter into the skillet to form three small pancakes, cooking for 3 to 4 minutes until bubbles form on the surface and the edges look set.

• 5

  Carefully flip the pancakes and cook for another 2 minutes until golden brown, then remove from the pan and keep warm.

• 6

  In a separate bowl, whisk together the remaining two eggs, liquid egg whites, sea salt, and black pepper until well combined.

• 7

  Wipe the skillet clean and melt the remaining 0.5 tsp of ghee over medium-low heat.

• 8

  Add the egg mixture to the pan and cook, stirring constantly with a silicone spatula, until the eggs are just set and creamy.

• 9

  Plate the warm blueberry pancakes alongside the scrambled eggs and serve immediately.