Ingredients

The following ingredients have 3 Servings
  • ½ cup old fashioned oats
  • 3 egg whites
  • ½ cup cottage cheese
  • 2 scoops vanilla protein powder
  • 2 tsp freshly squeezed lemon juice
  • 1/4 tsp lemon zest
  • 1/4 cup water
  • 2/3 cup fresh blueberries, (plus more for topping)
  • coconut oil, (for greasing pan)
  • 1/4 cup plain greek yogurt
  • 1 tbsp honey
  • 1 tsp freshly squeezed lemon juice
  • 1/4 tsp lemon zest

Instruction

  • Combine the oats, egg whites, cottage cheese, vanilla powder, 2 tsp. lemon juice, 1/4 tsp. lemon zest, and water in a blender.
  • Blend until the mixture is pureed. You may need to scrape some of the protein powder from the sides of the blender, as it tends to stick.
  • Once pureed, pour the mixture into a mixing bowl and fold in the blueberries.
  • Heat a griddle or fry pan over medium-high heat and add enough oil to lightly grease the pan, approximately 1 tsp. to start (you will add more as needed for more pancakes).
  • Once the oil is hot, pour 1/3 cup of the pancake mixture into the center of the pan. Allow to cook for 2-4 minutes, or until the edges start to harden and a spatula can easily slide underneath the pancake.
  • Flip over and cook an additional 2-4 minutes, or until the batter is cooked through.
  • Repeat with remaining pancakes.
  • To make the optional yogurt topping, combine the yogurt, honey, lemon juice, and lemon zest in a small mixing bowl.
  • To serve, drizzle the yogurt sauce over the pancakes along with a few fresh blueberries and optional lemon zest for garnish.