Name: Double egg cottage cheese pancakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 3/4 cup 2% cottage cheese; 3 large egg whites; 1 large egg; 1/3 cup rolled oats; 1/2 tsp vanilla extract; 3/4 tsp ground cinnamon; 1/2 tsp baking powder; 1/4 tsp salt; 8 olive oil cooking sprays

Ingredients

9 items

¾ cup 2% cottage cheese
3 large egg whites
1 large egg
⅓ cup rolled oats
½ tsp vanilla extract
¾ tsp ground cinnamon
½ tsp baking powder
¼ tsp salt
8 olive oil cooking sprays

Instructions

Prep 15 min · Cook 10 min

In a blender, combine the cottage cheese, egg whites, whole egg, oats, vanilla extract, cinnamon, baking powder, and salt. Blend for 30 seconds until completely smooth. Let the batter rest for 5 minutes to allow the oats to hydrate and thicken.
Coat a 12-inch nonstick skillet with one third of the cooking spray and set over medium heat. When hot, reduce heat to medium-low. Pour the batter into two 4-inch circles, using about 1/4 cup each. The batter will spread. Cook for 4 to 5 minutes until the edges are dry and small bubbles appear. Flip with a wide spatula and cook for 3 to 4 minutes more until the center is set. Done when the whites set and the yolks still soft.
Move the cooked pancakes to a plate. Repeat the process in two more batches, using the remaining cooking spray and batter to make four more 4-inch pancakes. Cook each batch for 4 to 5 minutes, flip, and cook for 3 to 4 minutes more until all pancakes are cooked through. Done when set and opaque in the center, 160°F.
Stack the six warm pancakes on a plate and serve immediately.

Nutrition

Ingredients

Instructions

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