NUTRITION

SERVINGS

INGREDIENTS

1 cup Low-fat cottage cheese

2 large Eggs

0.5 cup Rolled oats

1 tsp Baking powder

1 tsp Vanilla extract

0.5 tsp Ground cinnamon

0.13 tsp Sea salt

1 tsp Avocado 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, baking powder, vanilla extract, cinnamon, and sea salt to the blender with the oat flour.

• 3

  Blend on medium speed for 30-45 seconds until the batter is completely smooth and well-combined.

• 4

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

• 5

  Pour approximately 0.25 cup of batter for each pancake onto the hot skillet, leaving enough space between them for easy flipping.

• 6

  Cook for 3-4 minutes until small bubbles form on the surface and the edges appear set and matte.

• 7

  Carefully flip the pancakes with a thin spatula and cook for an additional 2 minutes until they are golden brown and cooked through.

• 8

  Serve immediately while warm, perhaps topped with a few fresh berries or a dollop of Greek yogurt.