Meals

Making pancakes for the whole week get me through tough snack cravings and rushed breakfasts.

3/4 cup Almond Milk

4 Egg Whites (in the carton)

1/2 cup cottage cheese

1/2 cup Oatmeal

1 tablespoon OIKOS PLAIN greek yogurt

1 tsp Vanilla or Lemon Extract

1/2 cup blueberries

1/2 cup bucwheat/or whole wheat pancake mix (or add more until desired thickness)

Directions

Put all ingredients in blender (put wet ingredients in 1st for easier mixing) Blend until combined into a batter. Heat non-stick skillet over medium heat. (Use a little non-stick cooking spray to help keep from sticking) Pour onto skillet in silverdollar sized pancakes & allow to cook until small bubbles form (about 4-5mins) then flip & allow to cook an additional 4-5 mins. Makes approx 6 pancakes. Serve with sugar free maple syrup.

Number of Servings: 2

Nutritional Info