Ingredients
Scale
- For the pancakes:
- 1 1/4 cup oat flour
- 3 tbsp coconut sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 heaping tbsp poppy seeds
- 1 cup low-fat cottage cheese
- 3 egg whites
- 1/2 fresh lemon juice
- 2 tsp (about 1 lemon) lemon zest
- Blueberry sauce:
- recipe adapted from Cooking LSL via Healthy Aperture
- 1 (12 oz) bag frozen blueberries
- 1 lemon, juiced and zested
- 1/4 cup water
- 1/4 cup chia seeds
Instructions
- For the Pancakes:
- In a large bowl, whisk together oat flour, coconut sugar, baking powder, baking soda, salt and poppy seeds. Set aside.
- In a blender, combine the cottage cheese, egg whites, lemon juice, lemon zest, and oil. Blend until smooth.
- Fold wet ingredients into dry ingredients. Batter will be thick.
- Spray a nonstick skillet with cooking oil and heat over medium. Drop ⅓ cup of the batter onto the well-heated pan and cook until set on one side (about 3-4 minutes) and then flip to cook on the other side (about 2-3 more minutes).
- Respray the pan and reduce heat to medium-low to cook the remaining pancakes.
- Top pancakes with blueberry sauce.
- For the Sauce:
- In a small pot over low-medium heat, add the frozen blueberries, lemon juice, lemon zest, and water.
- Let simmer for about 5 minutes. Mash blueberries with the back of a fork.
- Remove from heat and stir in chia seeds. Sauce will thicken as it cools.
