These lemony pancakes are easy to make, protein-packed and flavor-full, helping you start your day on the right foot.

What You’ll Need:

For the Pancakes:

• 1 cup gluten-free steel cut oats
• 1 cup cottage cheese, whole milk (4%)
• 1/3 cup milk of choice
• 1/4 cup 4th & Heart Unsalted Ghee Butter, melted
• 1/4 cup raw honey
• 1/3 cup ground flax seeds
• 2 large lemons, zest and juice
• 2 pasture raised eggs
• 2 Tbsp poppy seeds
• 1 teaspoon vanilla extract
• 1 teaspoons baking powder
• 4th & Heart Ghee Spray, for cooking

Toppings:

• Blueberries, raspberries
• 4th & Heart Unsalted Ghee Butter
• Real maple syrup, or raw honey

Instructions:

1. Add all of the ingredients to a high speed blender, and blend for 30 seconds, or until completely smooth. Stop to scrape down the sides of the container, if necessary.
2. Place a skillet over low heat, and spray generously with ghee.
3. Pour ¼ cup of batter per pancake into the pan. Cook for 3-4 minutes per side, or until cooked through. Transfer the pancakes to a plate, and repeat with remaining batter.
4. Serve warm with fresh berries, ghee, and maple syrup, or cool completely and store in an airtight container. Pancakes will keep for up to 3 days in the refrigerator, and up to 3 months in the freezer. Enjoy!