Lemon Protein Pancakes

Ingredients

• 40 g rolled oats
• 150 g 1% cottage cheese
• 1 whole egg
• 40 g egg whites
• 1½ tsp baking powder
• lemon zest, zest of 1/2 to a full lemon, about 3/4 used, save 1/4 for topping
• lemon juice, from a lemon wedge, or more
• 1 tsp vanilla extract
• sweetener of choice, used monkfruit
• pinch salt, omit if desired
• 125 g 0% Greek yogurt, for topping
• lemon zest, zest of about 1/2 lemon, for topping
• vanilla extract, splash, for topping
• sweetener, to taste, for topping

Steps

1. Blend the oats into a fine flour.

2. Add the cottage cheese, whole egg, egg whites, vanilla, lemon zest, lemon juice, sweetener and salt. Blend until smooth.

3. Add the baking powder and pulse briefly to combine (don't blend it too long or it will explode when you pop the lid off).

4. Let the batter rest 5+ minutes if possible, it gets thicker.

   5 min

5. Cook in a lightly greased pan over medium-low heat with the lid on. Once the tops are mostly set, flip and cook until golden.

6. While pancakes cook, mix the Greek yogurt with the remaining lemon zest, vanilla, and sweetener, then spoon over the pancakes.