Meal Details
1. Cottage cheese pancakes
643cal, 48p, 62c, 20f (per meal)
1/4 tbsp (2g)
6 tbsp (90mL)
12 large (600g)
3 cup (678g)
3 cup(s) (243g)
Recipe has been scaled from original by 6x. Adjust cook times and pan sizes accordingly.
1
Place the oats, cottage cheese, eggs, cinnamon, and a pinch of salt in a blender. Blend until smooth.
2
Heat a large non-stick frying pan over medium-low heat. Pour the batter into the pan, dividing it according to the number of pancakes shown in recipe's serving details. Cook until the edges are set and the bottoms are golden brown. (Note: This batter does not bubble like traditional pancake batter.)
3
Flip the pancakes with a spatula and cook for another 1-2 minutes. Repeat cooking with any remaining batter.
4
Serve pancakes warm with a drizzle of maple syrup.
2. Raspberries
126cal, 3p, 12c, 1f (per meal)
7 cup (861g)
Recipe has been scaled from original by 7x. Adjust cook times and pan sizes accordingly.
1
Rinse raspberries and serve.