YOUR SOLIN GENERATED RECIPE
Cottage Cheese Pancakes with Fresh Berries
These light and fluffy cottage cheese pancakes bring a delightful blend of tangy creaminess and wholesome oats, perfectly balanced by a handful of fresh blueberries and a hint of maple syrup for natural sweetness. A refreshing start to your day, they’re both satisfying and in tune with your nutrition goals.
INGREDIENTS
1/3 cup Lowfat Cottage Cheese
1 Egg White
1/4 cup Rolled Oats
1/3 cup Blueberries
1 tsp Coconut Oil
1 tsp Maple Syrup
PREPARATION
In a bowl, whisk together the lowfat cottage cheese and egg white until smooth.
Stir in the rolled oats until evenly combined; let the batter rest for 3-5 minutes to slightly thicken.
Gently fold in a majority of the blueberries, reserving a few for topping.
Heat a non-stick skillet over medium heat and add the coconut oil.
Pour small pancake rounds into the skillet, cooking until edges set and bubbles form on top.
Flip and cook for an additional minute until golden and completely set.
Plate the pancakes and top with the remaining blueberries and a light drizzle of maple syrup.
Serve warm and enjoy your nutritious breakfast.