Low-carb protein pancakes

A single-serve blender or handheld blender works great for whipping these ingredients into a smooth batter in less than a minute. But if you don't have one, you can mix them in a bowl by hand using quick-cooking or instant oats. They'll be a little lumpier, which I kinda like, and will taste just as great! Once you top them with some butter or my favourite-peanut butter-these read like pancakes, but unlike regular ones, these are packed with protein.

Serves 1

Ingredients:

• 1 large egg
• 2 tablespoons cottage cheese
• 2 tablespoons rolled oats (use quick-cooking or instant if mixing by hand)
• 1 tablespoon protein powder (see Note, page 35)
• ¼ teaspoon baking powder
• ¼ teaspoon ground cinnamon
• ¼ teaspoon grated lemon zest
• ¼ teaspoon vanilla extract
• 1/8 teaspoon salt
• Few drops of liquid stevia (or sweetener of choice)
• Splash of milk (enough to make a batter)
• 1 tablespoon fresh blueberries, plus more for serving, optional
• 1 to 2 teaspoons neutral oil
• Butter, peanut butter, or other nut butter, for serving. Optional

Method:

1. Place the egg, cottage cheese, oats, protein powder, baking powder, cinnamon, lemon zest, vanilla, salt, and stevia in a blender or medium bowl. Blend for a minute or so (or beat with a fork), adding enough milk to make a batter (it's okay if it's lumpy). Stir in the blueberries, if using.
2. Heat a large skillet or griddle over medium heat. Add just enough oil to coat the skillet.
3. Drop the batter by large spoonfuls onto the hot skillet and cook until the bottoms brown and bubbles begin to form on the surface, about 1 minute. Flip and cook on the second side until lightly browned, about 30 seconds longer. Transfer to a plate and serve warm with butter, if using, or your preferred topping.