Name: Egg-free protein pancakes with cinnamon oats
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Ingredients: 3/4 cup 2% cottage cheese; 1/3 cup oat flour; 3 tbsp 2% milk; 3/4 tsp baking powder; 1/2 tsp vanilla extract; 1/3 cup rolled oats; 1 cup water; 1/2 tsp ground cinnamon; 1/4 tsp salt; 2.5 oz fresh blueberries; 1 tsp salted butter; 1 tsp maple syrup

Nutrition

Per serving

606 calories

Protein: 36g; 24% of calories
Carbs: 82g; 54% of calories
Fat: 15g; 22% of calories

Instructions

Prep 15 min · Cook 5 min

In a small saucepan, combine the rolled oats, water, cinnamon, and half the salt. Bring to a simmer over medium heat, then reduce heat to low and cook until the liquid is absorbed, about 5 to 7 minutes. Keep warm.
While the oats cook, blend the cottage cheese, oat flour, milk, baking powder, vanilla, and the remaining salt in a blender until completely smooth. Let the batter rest for 3 minutes.
Heat a 12-inch nonstick skillet over medium-low heat and melt the butter to coat. Pour the batter into 3 small cakes, about 3 inches wide. Cook until bubbles form on the surface and the edges look set, about 3 to 4 minutes. Carefully flip and cook until golden on the bottom, about 2 minutes. Done when pancakes are golden and set.
Place the pancakes on a plate and drizzle with maple syrup. Transfer the oats to a bowl and top with the fresh blueberries.

Nutrition

Ingredients

Instructions

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