COTTAGE CHEESE PANCAKE

Ingredients (makes 1 serving):

• 30g oats, pulsed in the blender to make “oat flour”
• 2 heaping tablespoons of instant pancake mix
• 2 egg whites
• 115g non-fat cottage cheese
• 3 tablespoons non-fat milk or oats milk more if necessary
• 1/2 teaspoon vanilla extract
• 1tbs sugar free syrup

Method:

• Place all the ingredients in a blender and process until smooth. Add more milk if necessary, to achieve a nice pancake batter consistency.
• Scrape the mixture out into a bowl.
• Place a large non-stick skillet over medium heat. Lightly coat the pan with non-stick cooking Spray. The pan is ready when a drop of water sizzles in the pan.
• Pour a 1/4-cup portion of batter into the pan. (You should have enough for 4 pancakes, which may or may not all fit in the pan at once. If not. Cook them in batches.)
• Cook until the batter begins to look set, and the underside is lightly browned 2 – 3 minutes.
• Gently flip and continue to cook until both sides are lightly browned, and the insides are cooked through, 2 – 3 more minutes.
• Repeat with any remaining batter.
• Top with sugar free syrup and serve.