Lemon Cottage Cheese Pancakes with Lemon Yogurt Topping

Ingredients

• 40 g rolled oats (Blended into flour)
• 150 g cottage cheese (Full-fat used by the author; video mentions regular cottage cheese)
• 1 egg (Whole)
• 40 g egg whites (Description says about 60 g (two egg whites) was used; the listed recipe amount is 40 g)
• 1.5 tsp baking powder
• 0.75 lemon zest (Zest of ¾ lemon; reserve the remaining zest for the topping)
• 1 tbsp lemon juice
• 1 tsp vanilla (For the pancake batter)
• sweetener (To taste; liquid sweetener of choice (video uses stevia))
• salt (Pinch)
• 0.5 tsp butter or coconut oil (For the pan; video uses coconut oil)
• 125 g Greek yogurt (Whole-milk used in the description; video mentions nonfat)
• lemon zest (Remaining zest from the lemon)
• vanilla (A splash, for the topping)
• sweetener (To taste, for the topping)
• 1 tbsp honey (Author's addition; maple syrup is mentioned as an alternative drizzle)

Steps

1. 1

   Blend the rolled oats into a flour.

2. 2

   Add the cottage cheese, whole egg, egg whites, lemon zest, lemon juice, vanilla, sweetener, and salt to the oat flour. Blend until smooth. Add a small amount of the listed egg whites as needed to help the mixture blend.

3. 3

   Add the baking powder and pulse it into the batter briefly; do not overblend.

4. 4

   Let the batter rest for 5 minutes while the pan heats.

5. 5

   Warm a pan over medium-low heat and add the butter or coconut oil. Cook the pancakes with the lid on, flipping them when the tops have set. Repeat with the remaining batter.

6. 6

   Mix the Greek yogurt with the remaining lemon zest, a splash of vanilla, and sweetener to taste.

7. 7

   Spoon the lemon yogurt over the pancakes. Drizzle with the honey; maple syrup is also mentioned as an option.

Notes

The description lists 40 g egg whites, while noting the author used around 60 g (two egg whites); the video also says two egg whites. The description specifies whole-milk Greek yogurt, while the video says nonfat. The author reports original macros of 465 kcal, 46 g protein, 44 g carbs, and 11 g fat; her honey version is listed as 595 kcal, 47 g protein, 59 g carbs, and 20 g fat. No serving yield or precise pancake cooking duration is stated.

Nutrition per serving

• breakfast
• high-protein
• vegetarian
• stovetop
• pancakes
• lemon