High Protein Banana Oatcake

Ingredients

• Rolled oats

  dry oatmeal, Quaker brand

  1 cup or 80g

• Egg white

  raw

  6 egg white (separated from yolk) or 240g

• Banana

  1 medium or 118g

• Cottage cheese

  1% milkfat

  1 cup or 226g

• Cinnamon

  ground

  ½ tsp or 1g

• Stevia sweetener

  powdered

  1g

Directions

1. Add the oats, egg whites, ripe banana, cottage cheese, cinnamon, and stevia to a blender and blend until completely smooth, scraping down the sides as needed.
2. Lightly coat a nonstick skillet with cooking spray, then wipe out any excess. Warm over medium-low heat until the pan is evenly hot.
3. Pour about 1/2 cup batter onto the pan for each pancake. Cook until the edges look set and the bottom is golden, 1–2 minutes.
4. Flip and cook until the second side is golden and the pancake feels firm to the touch, 30 seconds to 1 minute. Transfer to a plate.
5. Repeat with the remaining batter, adjusting the heat as needed to prevent over-browning.