YOUR SOLIN GENERATED RECIPE
Fluffy Blueberry Protein Pancakes
Enjoy these light and airy blueberry protein pancakes that pack a balanced blend of protein and natural sweetness. Perfectly fluffy with bursts of fresh blueberries, each bite is a delicious way to start your day or fuel your day any time. The combination of egg whites, protein powder, and fat-free cottage cheese ensures a satisfying, muscle-friendly meal, while oat flour and almond milk round out the batter with wholesome flavor.
INGREDIENTS
4 large egg whites (~120g)
0.5 scoop Vanilla Whey Protein Powder (~30g)
0.25 cup Fat-Free Cottage Cheese (~60g)
0.5 cup Oat Flour (~40g)
0.25 cup Blueberries (~37g)
0.5 cup Unsweetened Almond Milk (~122g)
0.5 tsp Baking Powder (~2g)
0.25 tsp Cinnamon
Pinch of Salt
PREPARATION
In a blender or food processor, combine the egg whites, protein powder, fat-free cottage cheese, oat flour, almond milk, baking powder, cinnamon, and salt until smooth.
Gently fold in the blueberries, keeping them mostly intact for bursts of flavor.
Preheat a non-stick skillet or griddle over medium heat. Lightly spray with cooking spray if needed.
Pour small rounds of batter onto the skillet, about 1/4 cup per pancake, making sure there's enough space between each.
Cook until bubbles start forming on the surface and the edges appear set, about 2-3 minutes.
Flip the pancakes and cook for another 2 minutes or until golden and cooked through.
Serve warm on their own or topped with extra blueberries and a light drizzle of maple syrup if desired.