Step 1

Combine the oats, egg whites, cottage cheese, vanilla powder, 2 tsp. lemon juice, 1/4 tsp. lemon zest, and water in a blender.

Step 2

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.

Step 3

Once pureed, pour the mixture into a mixing bowl and fold in the blueberries.

Step 4

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).

Step 5

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.

Step 6

Flip over and cook an additional 2-4 minutes, or until the batter is cooked through.

Step 7

Repeat with remaining pancakes.

Step 8

To make the optional yogurt topping, combine the yogurt, honey, lemon juice, and lemon zest in a small mixing bowl.

Step 9

To serve, drizzle the yogurt sauce over the pancakes along with a few fresh blueberries and optional lemon zest for garnish.