A lemony breakfast treat with protein that will help keep you full throughout the day.


YIELD
8 pancakes

TIME
Active Prep: 15 min
Cook: 15 min


INGREDIENTS
  • 6 egg whites
  • 1 cup raw or regular rolled oats
  • 1 cup cottage cheese
  • 6 raw almonds
  • 1 tsp. fresh grated lemon zest
  • 1/4 cup lemon juice
  • 1/4 cup Dutch Blue Poppy Seeds
  • 1/4 tsp. Pure Almond Extract
  • 1 to 2 Tbsp. butter or coconut oil

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DIRECTIONS

Blend all ingredients together in a blender or food processor. Let batter sit for 10 min. to thicken. Melt butter or coconut oil in a large skillet over medium heat. Working in batches, pour 1/4-cup scoops of batter onto skillet and cook a few min. per side until pancakes are slightly browned and cooked through.



SERVING SUGGESTIONS

Delicious with fresh berries or berry puree.

THANKS TO
Mia Tarduno

NUTRITION
Sweetener-Free
Vegetarian



ITEMS IN THIS RECIPE

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