Here is a high fiber, high protein, yummy recipe with a lemon twist. These are sweet enough to eat without maple syrup and fluffy enough to melt in your mouth, these blueberry pancakes are a real treat.

Ingredients:

• 4 Tbsp organic coconut flour
• 28 g oat fiber
• 1 scoop
• 2 Tbsp Truvia sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup Fat Free Cottage Cheese
• 1/2 cup Fat free milk
• 2 tsp grated lemon zest
• 1 tsp vanilla extract
• 1 package (6 ounces) of Blueberries
• 2 large eggs, separated

Directions:

• Preheat large griddle or skillet over medium heat.
• Whisk cottage cheese, egg yolks, milk, lemon zest, and vanilla in a large bowl.
• Whisk coconut flour, protein, oat fiber, truvia, baking powder, and salt in a medium bowl.
• Stir flour mixture into cottage cheese mixture just until combined. (You may need to add a little more milk of batter seems too dry.)
• Beat egg whites with an electric mixer until soft peaks form.
• Fold egg whites into pancake mixture just until blended. Do not over mix.
• Grease griddle or skillet lightly with oil.
• Pour heaping 1/4 cup batter onto griddle and spread to make about 4-inch pancake.
• Drop 5-10 blueberries onto pancake.
• Cook 3 minutes, or until edges are dry and bubbles remain without disappearing.
• Flip pancake and cook 1 to 3 minutes longer or until lightly golden on both sides.
• Repeat with remaining batter and blueberries.

*Recipe makes 8 pancakes

Nutrition Facts per Serving:

• Calories: 81
• Carbs: 2.1g
• Fiber: 9g
• Protein: 4.75g
• Fats: 9g