Last week I discovered an intriguing recipe for protein pancakes made with cottage cheese, egg whites and oats. These pancakes are super easy to make: you just combine a small carton of egg whites, a container (16 oz.) of cottage cheese, two cups of rolled oats, and a tablespoon of sugar in a blender. The batter is a little thin, but thickens up after it sits for a few minutes. The kiddos just loved these pancakes—especially the leftovers with a little smear of Nutella inside. Some grilled corn cut off the cob and berries were perfect sides.