Fluffy Protein Pancakes with Spiced Berry Compote and Almond Whip

Ingredients

• 1 cup rolled oats, blended into flour
• 1 cup cottage cheese
• 4 large eggs, separated
• 1 cup Greek yogurt
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1 teaspoon salt

• 2 cups mixed berries, fresh or frozen
• 1 tablespoon lemon juice
• 1 tablespoon honey
• 1 teaspoon ground ginger
• 1 teaspoon nutmeg

• 1 cup almond milk, chilled
• 1 cup blanched almonds, soaked overnight
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract

1. 01
   Blend oats in a food processor until a fine flour forms. Set aside.
2. 02
   In a large bowl, mix cottage cheese, egg yolks, Greek yogurt, baking powder, vanilla, cinnamon, and salt until smooth. Stir in the oat flour.
3. 03
   In a separate bowl, whisk egg whites until stiff peaks form. Gently fold the egg whites into the batter.
4. 04
   Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter per pancake onto the skillet. Cook for 2-3 minutes on each side until golden brown.
5. 05
   For the compote, combine berries, lemon juice, honey, ginger, and nutmeg in a saucepan. Simmer over medium heat for 10 minutes until thickened.
6. 06
   For the almond whip, blend soaked almonds, chilled almond milk, maple syrup, and vanilla until smooth and creamy.
7. 07
   Serve pancakes with a generous spoonful of berry compote and a dollop of almond whip.