Banana Oat Pancakes with Fresh Berry Sauce

Add 1 cup rolled oats to a blender and pulse until they reach a flour-like consistency, about 30 seconds.

Add 1 cup cottage cheese, 2 medium ripe bananas, 4 large egg whites, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, 1 teaspoon baking powder, and 1/4 teaspoon salt to the blender. Blend until smooth, about 1 minute.

Let the batter rest for 10 minutes to allow the oats to absorb some liquid and the baking powder to activate.

While the batter rests, prepare the berry sauce. Wash and hull 2 cups of mixed berries, reserving a few whole berries for garnish. Roughly chop larger berries like strawberries.

In a medium saucepan, combine the chopped berries, 2 tablespoons honey, 1 tablespoon lemon juice, and 1 teaspoon lemon zest. Heat over medium-low heat until the berries begin to release their juices, about 5 minutes.

In a small bowl, whisk together 1 teaspoon cornstarch and 1 tablespoon water to create a slurry.

Slowly pour the cornstarch slurry into the simmering berry mixture, stirring constantly. Continue to cook for 2-3 minutes until the sauce thickens slightly. Remove from heat and set aside.

Heat a non-stick skillet or griddle over medium heat. Lightly coat with cooking spray.

Using a 1/4 cup measure, pour pancake batter onto the heated surface, making sure to leave enough space between pancakes for spreading.

Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes. Flip carefully and cook for another 1-2 minutes until golden brown and cooked through.

Repeat with the remaining batter, adjusting heat as necessary to prevent burning. You should get approximately 10-12 pancakes total.

Divide the pancakes between two plates, top with the warm berry sauce and a dollop of Greek yogurt (1/4 cup per serving). Garnish with the reserved whole berries.