3 Ingredient Cottage Cheese Pancakes

Macronutrient Break Down (serves 2)

Carbs: 28g

Fat: 8.6g

Protein: 32g

Ingredients: 

• 1 cup old-fashioned oats
• 1 cup  Low Fat Cottage Cheese
• 2 large eggs
• 1/2 Cup Liquid Egg whites
• 1/2 teaspoon Himalayan Sea Salt 
• Add Cinnamon to the batter to help stabilize blood sugar levels

• Maple syrup, jam, or sliced berries, for serving

Instructions:

1. Place the whole rolled oats, cottage cheese, eggs, and salt in a blender and process on high speed until well-combined, about 30 seconds.
2. Heat a large nonstick frying pan over medium heat. Working in batches, add the batter in 2-tablespoon portions, spacing them evenly apart. Cook until the pancakes are set around the edges and deep golden-brown on the bottom, 2 to 3 minutes (this batter won’t bubble up like traditional pancake batter). Gently flip the pancakes with a thin spatula and cook until the second side is golden-brown, 1 to 2 minutes more. Transfer to a plate
3. Repeat cooking the remaining batter. These pancakes are best when eaten fresh off the griddle and still warm. Serve with maple syrup, honey, or jam.

   RECIPE NOTES

   Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.