Cottage Cheese Pancakes with Raspberries

Ingredients

• low-fat cottage cheese 0.5 cup
• egg whites 4 large
• oats 0.25 cup
• baking powder 0.5 teaspoon
• raspberries 0.5 cup

Method

1. Prepare the Ingredients. Gather all your ingredients and make sure the egg whites are at room temperature for better mixing. Measure out the cottage cheese, oats, baking powder, and raspberries.
   Tip: Using room temperature egg whites helps them mix better and results in fluffier pancakes.
2. Blend the Batter. In a blender or food processor, add the cottage cheese, egg whites, oats, and baking powder. Blend until you get a smooth batter with no large oat pieces. This will help the pancakes have a nice texture.
   Tip: If you don’t have a blender, you can mash the cottage cheese well and whisk the ingredients together, but the batter may be a bit chunkier.
3. Preheat the Pan. Heat a non-stick skillet or frying pan over medium heat. To check if it’s ready, sprinkle a few drops of water on the pan; if they sizzle and evaporate quickly, the pan is hot enough.
   Tip: Avoid using high heat to prevent burning the pancakes before they cook through.
4. Cook the Pancakes. Lightly grease the pan with a small amount of oil or cooking spray. Pour about 2-3 tablespoons of batter per pancake onto the pan. Cook for 2-3 minutes until bubbles form on the surface and the edges look set, then gently flip and cook the other side for another 2 minutes until golden brown.
   Tip: Use a spatula to carefully flip the pancakes to keep them intact and fluffy.
5. Serve with Raspberries. Remove the pancakes from the pan and place them on a plate. Top with fresh raspberries. You can also add a drizzle of honey or a sprinkle of powdered sugar if desired.
   Tip: Serve immediately for the best texture and flavor.

Pro tips

• If the batter is too thick, add a tablespoon of milk or water to thin it slightly.
• For extra fluffiness, you can whip the egg whites separately until stiff peaks form, then gently fold them into the batter.