1

Make the pancake: In a blender, combine the oats, cottage cheese, 2 eggs, baking powder, and baking soda. Blend until a smooth batter forms.

2

Spray a large nonstick skillet with cooking spray and set over medium heat. Working in batches, spoon ¼ cup batter per pancake and cook until bubbling and the edges are golden, about 2 minutes. Flip and cook 2 minutes more. Repeat until all 8 pancakes are cooked.

3

Make the chicken sausage patties: In a bowl, mix together the ground chicken, garlic powder, smoked paprika, 1 tsp salt, and cayenne until well combined. Divide into 4 equal portions and press into round patties roughly the same diameter as your pancakes.

4

Spray the same skillet with cooking spray and set over medium-high heat. Sear the patties 3 minutes per side until golden and cooked through, covering with a lid once you flip. Drizzle the maple syrup over the patties and cook until caramelized, about 1 minute more. Remove and set aside.

5

Fry the remaining 4 eggs: Wipe out the skillet, then spray with more cooking spray and return to medium heat. Crack in the eggs, then season each with a pinch of salt and pop each yolk. Cook until the bottom is golden, 1 to 2 minutes, then flip and top each egg with 2 tablespoons of the cheddar.

6

Cover the pan with a lid and remove from the heat. Let sit for 1 minute to melt the cheese.

7

To assemble, place one pancake down and top with a sausage patty, fried egg, and a second pancake. Repeat to build 4 sandwiches, then serve immediately or wrap in foil to keep in the refrigerator as meal prep.