Egg White Cottage Cheese Protein Oat Pancakes

Ingredients

3/4 cup / 180 ml

Naturegg Simply Egg Whites, well shaken

3/4 cup / 180 ml

2 % cottage cheese

1 1/2 cup / 375 ml

large flake oats

1 tbsp / 15 ml

baking powder

Maple syrup, yogurt and/or fresh fruit (optional to serve)

Directions

1. Combine egg whites, cottage cheese, oats and baking powder (in the order given) in a high-powered blender. Blend until smooth. Transfer to a bowl or pitcher (so that it is easier to scoop). Rest batter for 15 minutes.

2. Preheat a nonstick pan or griddle over medium heat and lightly coat with cooking spray or oil (if desired)

3. Add scant 1/4 cup (45 ml) portions of batter to the pan; cook for 2 to 3 minutes flipping once bubbles start to pop on the surface. Repeat until all the batter is used.

Tips

1. Add extra flavour with a splash of vanilla or a pinch of warm spices such as cinnamon or nutmeg.

2. Add a fruity touch by stirring in fresh or frozen blueberries or raspberries, chopped fresh strawberries, bananas or apples just before scooping.

3. Resting the batter helps it to thicken up slightly and promotes fluffier pancakes.

4. Leftover pancakes can be refrigerated in an airtight container for up to 3 days or frozen between sheets of parchment for up to 1 month. Reheat in the microwave or in a toaster as preferred.

5. If preparing pancakes for someone with a gluten intolerance or sensitivity, check the oats packaging to ensure that they are labelled gluten-free.

6. Simply Egg Whites can be replaced with Egg Creations Fat Free Original liquid eggs if preferred.