Cottage Cheese Protein Pancakes

Ingredients

• 2/3 cup rolled oats ((or use 80 grams oat flour, see notes))
• 1 cup low-fat cottage cheese
• 2/3 cup egg whites
• 2 tablespoons butter (melted and cooled)
• 1 teaspoon baking powder
• 1/2 teaspoon vanilla extract (or bean paste)

Instructions

1. 1

   BLEND: add the rolled oats to a high speed blender and blend, until it breaks down into a flour like consistency (or oat flour.)

2. 2

   ADD: the cottage cheese, egg whites, baking powder, butter, and vanilla to the same blender and continue to blend until you have a batter-like consistency. Keep in mind that it will be slightly thinner than traditional pancake batter.

3. 3

   WARM: allow the batter to rest while you heat a skillet or a pancake griddle over medium-low heat for at least 5 minutes.

4. 4

   TEST: Spray the pan with nonstick cooking spray. Drop a small test batch to see if the skillet is hot enough. If the batter spreads too thin, chances are the skillet isn’t hot enough. Allow the pancake to cook, remove and then try again.

5. 5

   COOK: Using ¼ cup measuring cup, drop as many pancakes that will fit in the skillet or the griddle. Cook for 90 seconds on the first side until bubbles start to form on the surface. Flip, and cook the second side for 30-60 seconds until golden brown. Remove to a plate.

6. 6

   SERVE: Cook remaining pancakes the same way. Serve with maple syrup and fresh berries, fresh fruit, or however you like!