Greek Yogurt Cottage Cheese Protein Pancakes

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

Greek Yogurt Cottage Cheese Protein Pancakes

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Cottage Cheese Protein Pancakes

Fluffy, protein-packed pancakes that blend the creaminess of Greek yogurt and cottage cheese with the hearty texture of oats and banana. These versatile pancakes are perfect for a nourishing breakfast that can easily transition into a light lunch or dinner, offering a balanced mix of protein, complex carbohydrates, and subtle natural sweetness.

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NUTRITION

350kcal
Protein
35.6g
Fat
7.7g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Nonfat Greek Yogurt (125g)

1/2 cup Low-fat Cottage Cheese (113g)

1 Large Egg

1/4 cup Rolled Oats (20g)

1/2 Banana (60g)

1/2 teaspoon Baking Powder

1/2 teaspoon Vanilla Extract

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PREPARATION

  • 1

    In a blender or food processor, combine the Greek yogurt, cottage cheese, egg, rolled oats, banana, baking powder, and vanilla extract.

  • 2

    Blend until the mixture is smooth and well incorporated; let the batter rest for 5 minutes to allow the oats to soften.

  • 3

    Preheat a non-stick skillet or griddle over medium heat and lightly coat it with a cooking spray or a small amount of oil.

  • 4

    Pour portions of the batter (about 1/4 cup per pancake) onto the heated skillet. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes.

  • 5

    Flip the pancakes carefully and cook for an additional 2 minutes until golden and cooked through.

  • 6

    Serve warm with your favorite toppings such as fresh berries, a drizzle of honey, or a sprinkle of chopped nuts if desired.

Greek Yogurt Cottage Cheese Protein Pancakes

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

Greek Yogurt Cottage Cheese Protein Pancakes

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Cottage Cheese Protein Pancakes

Fluffy, protein-packed pancakes that blend the creaminess of Greek yogurt and cottage cheese with the hearty texture of oats and banana. These versatile pancakes are perfect for a nourishing breakfast that can easily transition into a light lunch or dinner, offering a balanced mix of protein, complex carbohydrates, and subtle natural sweetness.

NUTRITION

350kcal
Protein
35.6g
Fat
7.7g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Nonfat Greek Yogurt (125g)

1/2 cup Low-fat Cottage Cheese (113g)

1 Large Egg

1/4 cup Rolled Oats (20g)

1/2 Banana (60g)

1/2 teaspoon Baking Powder

1/2 teaspoon Vanilla Extract

PREPARATION

  • 1

    In a blender or food processor, combine the Greek yogurt, cottage cheese, egg, rolled oats, banana, baking powder, and vanilla extract.

  • 2

    Blend until the mixture is smooth and well incorporated; let the batter rest for 5 minutes to allow the oats to soften.

  • 3

    Preheat a non-stick skillet or griddle over medium heat and lightly coat it with a cooking spray or a small amount of oil.

  • 4

    Pour portions of the batter (about 1/4 cup per pancake) onto the heated skillet. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes.

  • 5

    Flip the pancakes carefully and cook for an additional 2 minutes until golden and cooked through.

  • 6

    Serve warm with your favorite toppings such as fresh berries, a drizzle of honey, or a sprinkle of chopped nuts if desired.