Fluffy Oat and Cottage Cheese Pancakes with Berry-Basil Compote

Ingredients

• 1 cup rolled oats, blended into flour
• 1 cup cottage cheese, low-fat
• 4 large eggs, separated
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 2 tablespoons olive oil

• 2 cups mixed berries, fresh or frozen
• 1 tablespoon honey
• 1 tablespoon fresh basil, chopped
• 1 tablespoon lemon juice, freshly squeezed

1. 01
   In a blender, process the rolled oats until they become a fine flour.
2. 02
   In a large bowl, combine the oat flour, cottage cheese, egg yolks, baking powder, vanilla extract, and salt. Mix until smooth.
3. 03
   In a separate bowl, whisk the egg whites until stiff peaks form. Gently fold the egg whites into the oat mixture.
4. 04
   Heat a non-stick skillet over medium heat and add a small amount of olive oil. Pour 1/4 cup of batter per pancake into the skillet.
5. 05
   Cook each pancake for 2-3 minutes per side, or until golden brown and cooked through. Repeat with the remaining batter.
6. 06
   For the compote, in a small saucepan over medium heat, combine the berries, honey, and lemon juice. Cook until the berries have softened, about 5-7 minutes.
7. 07
   Remove the berry mixture from heat and stir in the fresh basil. Allow to cool slightly before serving.
8. 08
   Serve the pancakes warm, topped with a generous spoonful of berry-basil compote.