Name: Berry pancakes with cottage cheese
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 3 large egg whites; 1/3 cup plain nonfat Greek yogurt; 1/2 cup 2% cottage cheese; 3 1/2 tbsp almond flour; 1 tsp baking powder; 1/4 tsp salt; 1/2 tsp vanilla extract; 16 olive oil cooking sprays; 3.5 oz fresh raspberries; 1 1/2 tsp maple syrup

Instructions

Prep 10 min · Cook 10 min

In a large bowl, whisk the egg whites, Greek yogurt, cottage cheese, and vanilla extract until well combined and the curds are broken up. Add the almond flour, baking powder, and salt. Whisk until the dry ingredients are fully incorporated and no lumps remain. Let the batter rest for 5 minutes until it thickens to a spoonable consistency.
Heat a 10-inch nonstick skillet over medium-low heat and coat with half the cooking spray. Spoon the batter into the skillet in three rounds, about 1/3 cup each, to make pancakes about 3 inches across. Cook for 4 minutes until bubbles form on the surface and the edges look set. Spray the tops lightly with the remaining cooking spray, flip, and cook for 3 minutes more until the centers are springy and set. Done when the centers are springy and set.
Remove the pancakes to a plate. Add half the raspberries and all the maple syrup to the same skillet. Cook for 1 minute while stirring until the berries soften slightly and release a little juice.
Stack the pancakes on the plate. Pour the warmed berry mixture over the top and garnish with the remaining fresh raspberries.

Nutrition

Ingredients

Instructions

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