Ingredients

The following ingredients have 12 Servings
  • 2 cups Gluten Free rolled oats
  • 12 egg whites
  • 2 cups low fat cottage cheese (I use Lactaid)
  • 1 cup raspberries
  • 1 tbsp chia seeds

Instruction

  • Heat an electric griddle to medium high heat. If using a skillet, spray with nonstick cooking spray.
  • Add all ingredients to a food processor or blender and blend until mixed thoroughly.
  • Scoop ¼ cup of the batter onto the skillet to form one pancake. Repeat for the remaining batter until the griddle is full.
  • Cook until small bubbles begin to appear then using a spatula flip and cook another 2-3 minutes.
  • Remove promptly from the skillet and place on a cooling rack while you repeat the process for the remaining batter.
  • Store the pancakes in the refrigerator up to one week or freeze up to one month.