Raspberry Protein Pancakes with Lemon Cream Cheese Frosting

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Dry Ingredients

• 40g rolled oats (blended into flour) 40g rolled oats (blended into flour)
• ½ tsp baking powder 3ml baking powder
• Pinch of salt Pinch of salt
• Cinnamon, to taste Cinnamon, to taste
• Sweetener, to taste (monkfruit or similar) Sweetener, to taste (monkfruit or similar)

Wet Ingredients

• 80ml cottage cheese 80ml cottage cheese
• 1 large egg 1 large egg
• 80ml egg whites 80ml egg whites
• Splash of vanilla extract Splash of vanilla extract

Optional

• 50g raspberries 50g raspberries
• 80g 0% Greek yogurt 80g 0% Greek yogurt
• 15g light cream cheese 15g light cream cheese
• Lemon juice, to taste Lemon juice, to taste

Instructions

1. Blend the rolled oats into a fine flour.
2. In a bowl, combine the oat flour, baking powder, salt, cinnamon, and sweetener.
3. In a blender, mix the cottage cheese, egg, egg whites, and vanilla until smooth.
4. Pour the wet mixture into the dry ingredients and stir to combine.
5. Let the batter sit for 5–10 minutes to thicken.
6. Gently fold in the raspberries, lightly mashing some for better distribution.
7. Heat a non-stick pan over medium heat.
8. Cook pancakes for 2–3 minutes per side until golden and cooked through.
9. In a bowl, mix the Greek yogurt, cream cheese, sweetener, and lemon juice until smooth.
10. Serve pancakes topped with the lemon cream cheese frosting.