These oatmeal pancakes pack a protein punch, thanks to the addition of cottage cheese and egg whites.
Ingredients:
Makes 2- 3 servings
1 c. old fashioned oats
1/2 c. fat-free cottage cheese
8 egg whites
2 tsp. vanilla
1/2 tsp. cinnamon
1/2 tsp. pumpkin pie spice
Directions:
Heat griddle to medium high heat and spray with cooking spray. Combine all ingredients and blend with an immersion blender until a smooth batter forms. Pour or scoop batter onto griddle in round pancake-like circles. Let cook until tops of the pancakes begin to bubble and then flip and let cook until they’re no longer doughy in the middle and slightly brown on both sides. Top with syrup, nutmeg, fresh fruit, or desired toppings.
Recipe provided by Peanut Butter Fingers
