Name: Fluffy Buttermilk Pancakes with Berry Compote
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 serving
Ingredients: 0.75 cup Liquid egg whites; 0.5 cup Non-fat Greek yogurt; 0.25 cup Low-fat cottage cheese; 0.25 cup Oat flour; 1 tbsp Ground flaxseed; 1 tsp Vanilla extract; 0.5 tsp Baking powder; 0.5 tsp Ground cinnamon; 1 cup Frozen mixed berries; 1 tsp Pure maple syrup; 1 tsp Coconut oil; 0.13 tsp Sea salt

Instructions

Prep 5 min · Cook 10 min

Place the liquid egg whites, Greek yogurt, cottage cheese, oat flour, flaxseed, vanilla, baking powder, cinnamon, and sea salt into a high-speed blender.
Blend the mixture on high for 30 seconds until the batter is completely smooth and slightly frothy.
In a small saucepan over medium heat, combine the frozen mixed berries and pure maple syrup.
Simmer the berries for 6 to 8 minutes, stirring occasionally, until the fruit softens and the liquid thickens into a glossy compote.
While the compote simmers, preheat a large non-stick skillet over medium-low heat and lightly coat the surface with coconut oil.
Pour the batter into the hot skillet to form four pancakes, leaving space between each one.
Cook for 3 to 4 minutes until the edges are set and small bubbles appear on the surface, then flip carefully.
Cook the other side for an additional 2 minutes until golden-brown and cooked through.
Transfer the pancakes to a plate and spoon the warm berry compote over the top before serving.

Nutrition

Ingredients

Instructions

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