Ingredients:
- 3 large egg whites
- 1 large egg
- 1 cup low-fat cottage cheese
- 1 cup gluten-free rolled oats
- 4 tablespoons of maple syrup
- 1 teaspoon vanilla
- 1 teaspoon cinnamon powder
- Coconut oil for cooking
Instructions:
- In a large bowl, mix all the ingredients together, except for the oats, until smooth and mostly lump-free. Then, incorporate the oats until everything is well combined.
- Set a large skillet over medium heat and lightly coat it with coconut oil or your choice of oil.
- Pour approximately 1/4 cup of the batter onto the skillet for each pancake, ensuring not to overcrowd. Cook until bubbles form on the tops of the pancakes, about 3 minutes, then flip them. Cook the other side until golden brown, about 2 more minutes.
- Repeat with the remaining batter.
- Serve warm with very berry chia jam for extra fibre and flavour.
Extra Tips:
- Enjoy cold pancakes as an afternoon snack combined with some sliced fruit.
- Double the batch, cool the extras and use up to 3-4 days.
*recipe courtesy of Cristina Montoya, Registered Dietitian, www.arthritisdietitian.com
