Peanut Butter Protein Oat Pancakes with Whipped Cottage Cheese

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

Peanut Butter Protein Oat Pancakes with Whipped Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Peanut Butter Protein Oat Pancakes with Whipped Cottage Cheese

Delight in these light, fluffy oat pancakes infused with a subtle hint of peanut butter, perfectly paired with a dollop of airy whipped cottage cheese. Every bite offers a comforting dessert feel, while packing a nutritional punch that suits your protein and calorie goals.

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NUTRITION

397kcal
Protein
37.5g
Fat
14.6g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

30 g Rolled Oats

3 Egg Whites

1 Whole Egg

0.75 tbsp Peanut Butter

0.5 cup Low-Fat Cottage Cheese

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PREPARATION

  • 1

    Place the rolled oats in a blender or food processor and blend until they form a fine oat flour.

  • 2

    In a mixing bowl, combine the oat flour, egg whites, and whole egg. Whisk until the batter is smooth.

  • 3

    Gently fold in the peanut butter, ensuring it is well incorporated without overmixing the batter.

  • 4

    Heat a non-stick skillet or griddle over medium heat. Lightly coat with a cooking spray or a touch of oil.

  • 5

    Pour small portions of the batter onto the skillet to form pancakes. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes.

  • 6

    Flip the pancakes and cook for an additional 1-2 minutes until golden and cooked through.

  • 7

    For the whipped cottage cheese, stir the low-fat cottage cheese vigorously or use a hand mixer until it becomes lighter and fluffier.

  • 8

    Serve the warm oat pancakes topped with a generous dollop of whipped cottage cheese. Enjoy immediately for a delightful dessert experience.

Peanut Butter Protein Oat Pancakes with Whipped Cottage Cheese

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

Peanut Butter Protein Oat Pancakes with Whipped Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Peanut Butter Protein Oat Pancakes with Whipped Cottage Cheese

Delight in these light, fluffy oat pancakes infused with a subtle hint of peanut butter, perfectly paired with a dollop of airy whipped cottage cheese. Every bite offers a comforting dessert feel, while packing a nutritional punch that suits your protein and calorie goals.

NUTRITION

397kcal
Protein
37.5g
Fat
14.6g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

30 g Rolled Oats

3 Egg Whites

1 Whole Egg

0.75 tbsp Peanut Butter

0.5 cup Low-Fat Cottage Cheese

PREPARATION

  • 1

    Place the rolled oats in a blender or food processor and blend until they form a fine oat flour.

  • 2

    In a mixing bowl, combine the oat flour, egg whites, and whole egg. Whisk until the batter is smooth.

  • 3

    Gently fold in the peanut butter, ensuring it is well incorporated without overmixing the batter.

  • 4

    Heat a non-stick skillet or griddle over medium heat. Lightly coat with a cooking spray or a touch of oil.

  • 5

    Pour small portions of the batter onto the skillet to form pancakes. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes.

  • 6

    Flip the pancakes and cook for an additional 1-2 minutes until golden and cooked through.

  • 7

    For the whipped cottage cheese, stir the low-fat cottage cheese vigorously or use a hand mixer until it becomes lighter and fluffier.

  • 8

    Serve the warm oat pancakes topped with a generous dollop of whipped cottage cheese. Enjoy immediately for a delightful dessert experience.