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3 Ingredient Cottage Cheese Pancakes

Uncategorized Dec 01, 2021

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.

     
     
     
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