Makes 10 pancakes – 3 servings
- 6 Egg Whites
- 1 Cup Rolled Oats, dry
- 1 cup cottage Cheese
- 1 Tsp Cinnamon
- 1 Tsp Vanilla Extract
- 2/3 Cup
- Fresh Raspberries
- In a blender, blend all ingredients until smooth. Heat a griddle or large non-stick
- skillet over medium-low heat. Spray with non-stick coconut oil spray. For each pancake pour
- 1/4 cup of batter onto griddle. Flip when they start to bubble. Cook until golden brown.
- Repeat with remaining batches, spraying the griddle as needed. Makes about 10 pancakes.