RASPBERRY PROTEIN PANCAKES - CALORIES:450 / P:39g F:12g C46g

INGREDIENTS:

• 40g - Rolled Oats

• .5g - Salt

• 2.5g - Baking Powder

• .5g - Cinnamon

• 1-2g - Monk Fruit Sweetener

• 80g - Low Fat Cottage Cheese

• 50g - Whole Egg

• 80g - Egg Whites

• .5g - Vanilla Extract

• 50g - Raspberries

• 80g - Non Fat Greek Yogurt

• 8-10g - Lemon Juice

• 15g - Light Cream Cheese

METHOD:

Blend the Oats until they become fine flour.

In a bowl, mix the oat flour with salt, baking powder, cinnamon and monk fruit. Then set aside.

In a blender, combine the cottage cheese, egg whites, egg, vanilla extract and blend until smooth.

Pour the wet mixture into the dry mixture bowl and stir well until combined. Let the batter sit for 3-5 minutes to thicken. Add the raspberries to the batter.

Heat a non stick pan over medium heat and cook the pancakes until bubbles form on the surface, flip and cook until golden.

Whilst the pancakes cook, mix Greek yogurt, squeeze of lemon, light cream cheese and monk fruit in a small bowl until smooth.

Serve the pancakes topped with the cream cheese frosting and enjoy!

CALORIES:450

P:39 F:12 C46