Cottage Cheese and Buckwheat Pancakes with Fresh Berries

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cottage Cheese and Buckwheat Pancakes with Fresh Berries

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Buckwheat Pancakes with Fresh Berries

Enjoy a light yet satisfying breakfast with these fluffy buckwheat pancakes infused with creamy cottage cheese. Delicately paired with a spoonful of tangy nonfat Greek yogurt and a mix of fresh berries, these pancakes offer a harmonious balance of subtle nutty flavor and natural sweetness, making each bite a delightful start to your day.

Try 7 days free, then $12.99 / mo.

NUTRITION

479kcal
Protein
27.5g
Fat
15.1g
Carbs
56.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Buckwheat Flour (~60g)

1/3 cup Low-Fat Cottage Cheese (~75g)

1 large Egg

1/4 cup Nonfat Greek Yogurt (~60g)

1/2 cup Fresh Mixed Berries (~75g)

1.5 tsp Olive Oil (~7.5g)

1/2 tsp Baking Powder

Pinch of Salt

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a medium bowl, whisk together the buckwheat flour, baking powder, and a pinch of salt.

  • 2

    Add the egg and low-fat cottage cheese to the dry ingredients, stirring until just combined. The batter will be slightly thick.

  • 3

    Gently fold in the nonfat Greek yogurt to create a smooth batter consistency.

  • 4

    Heat a non-stick skillet over medium heat and add 1.5 teaspoons of olive oil.

  • 5

    Spoon the batter onto the skillet to form pancakes of your desired size. Cook until bubbles form on the surface, then carefully flip and cook until golden brown on the other side.

  • 6

    Transfer the pancakes to a plate and top with fresh mixed berries.

  • 7

    Serve warm and enjoy your nutritious and delicious breakfast.

Cottage Cheese and Buckwheat Pancakes with Fresh Berries

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cottage Cheese and Buckwheat Pancakes with Fresh Berries

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Buckwheat Pancakes with Fresh Berries

Enjoy a light yet satisfying breakfast with these fluffy buckwheat pancakes infused with creamy cottage cheese. Delicately paired with a spoonful of tangy nonfat Greek yogurt and a mix of fresh berries, these pancakes offer a harmonious balance of subtle nutty flavor and natural sweetness, making each bite a delightful start to your day.

NUTRITION

479kcal
Protein
27.5g
Fat
15.1g
Carbs
56.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Buckwheat Flour (~60g)

1/3 cup Low-Fat Cottage Cheese (~75g)

1 large Egg

1/4 cup Nonfat Greek Yogurt (~60g)

1/2 cup Fresh Mixed Berries (~75g)

1.5 tsp Olive Oil (~7.5g)

1/2 tsp Baking Powder

Pinch of Salt

PREPARATION

  • 1

    In a medium bowl, whisk together the buckwheat flour, baking powder, and a pinch of salt.

  • 2

    Add the egg and low-fat cottage cheese to the dry ingredients, stirring until just combined. The batter will be slightly thick.

  • 3

    Gently fold in the nonfat Greek yogurt to create a smooth batter consistency.

  • 4

    Heat a non-stick skillet over medium heat and add 1.5 teaspoons of olive oil.

  • 5

    Spoon the batter onto the skillet to form pancakes of your desired size. Cook until bubbles form on the surface, then carefully flip and cook until golden brown on the other side.

  • 6

    Transfer the pancakes to a plate and top with fresh mixed berries.

  • 7

    Serve warm and enjoy your nutritious and delicious breakfast.