You need to make these lemon poppyseed protein pancakes! These are a regular part of my weekly meal prep - store in the fridge and enjoy all week!

Ingredients:

• 4 eggs

• 2/3 cup egg whites

• 1/2 cup rolled oats

• 500 g low fat cottage cheese

• 1/4 cup maple syrup

• Juice of 1 lemon (about 3 Tbsp.)

• Zest of 1 lemon (about 1 Tbsp.)

• 1 1/3 gluten-free all-purpose 1:1 flour (with xanthum gum) or all-purpose flour

• 2 tsp. baking powder

• 1 Tbsp. poppy seeds

• 1/4 cup skim milk (as needed)

Directions:

1. In a blender, combine eggs, egg whites, oats, cottage cheese, syrup, lemon juice, and zest. Blend.

2. In a separate large bowl, stir together flour and baking powder.

3. Pour liquid batter into the flour mixture and stir to combine. Add in poppy seeds.

4. If the batter is too thick, add milk, 1 Tbsp at a time.

5. Pour 1/4 cup onto a frying pan or griddle. Cook 1-2 minutes per side, until golden brown.

6. Enjoy immediately or store in the fridge for up to 5 days.

7. Enjoy on their own or with fresh fruit and Greek yogurt for a satisfying meal.