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Combine the oats, egg whites, cottage cheese, vanilla powder, 2 tsp. lemon juice, 1/4 tsp. lemon zest, and water in a blender.
Blend until the mixture is pureed. You may need to scrape some of the protein powder from the sides of the blender, as it tends to stick.
Once pureed, pour the mixture into a mixing bowl and fold in the blueberries.
Heat a griddle or fry pan over medium-high heat and add enough oil to lightly grease the pan, approximately 1 tsp. to start (you will add more as needed for more pancakes).
Once the oil is hot, pour 1/3 cup of the pancake mixture into the center of the pan. Allow to cook for 2-4 minutes, or until the edges start to harden and a spatula can easily slide underneath the pancake.
Flip over and cook an additional 2-4 minutes, or until the batter is cooked through.
Repeat with remaining pancakes.
To make the optional yogurt topping, combine the yogurt, honey, lemon juice, and lemon zest in a small mixing bowl.
To serve, drizzle the yogurt sauce over the pancakes along with a few fresh blueberries and optional lemon zest for garnish.