YOUR SOLIN GENERATED RECIPE
Fluffy Protein Pancakes with Berry Compote
Experience a light and airy take on your classic pancakes enriched with an extra protein boost. These fluffy protein pancakes combine egg whites, oat flour, cottage cheese, and a hint of vanilla whey, finished with a vibrant, homemade berry compote bursting with fresh blueberries and strawberries—a perfect balance of indulgence and nourishment.
INGREDIENTS
1/2 cup egg whites (approx. 120g)
1/3 cup rolled oats (oat flour, approx. 30g)
1/4 cup low-fat cottage cheese (approx. 60g)
1/2 scoop vanilla whey protein powder (approx. 15g)
1/2 teaspoon baking powder (approx. 2.5g)
1/2 cup fresh blueberries (approx. 75g)
1/2 cup sliced fresh strawberries (approx. 75g)
PREPARATION
In a blender or food processor, combine the egg whites, low-fat cottage cheese, rolled oats (processed to a fine flour if necessary), vanilla whey protein powder, and baking powder. Blend until the mixture is smooth and well combined.
Preheat a non-stick skillet or griddle over medium heat. Lightly spray with cooking spray if needed.
Pour small rounds of the batter onto the skillet. Cook until bubbles begin to form on the surface, about 2-3 minutes, then flip and cook for an additional 2 minutes or until golden brown and cooked through.
While the pancakes are cooking, prepare the berry compote. In a small saucepan over medium heat, combine the fresh blueberries and sliced strawberries. Allow the fruits to simmer for about 3-4 minutes until they soften slightly and create a warm, chunky sauce.
Serve the fluffy protein pancakes topped with the warm berry compote. Enjoy immediately!