Fluffy Herb Veggie Pancakes

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

Fluffy Herb Veggie Pancakes

YOUR SOLIN GENERATED RECIPE

Fluffy Herb Veggie Pancakes

Enjoy these light and savory pancakes packed with fresh veggies and herbs. The addition of protein-rich cottage cheese blends seamlessly with chickpea flour and eggs to create a delightfully fluffy and nutritious meal perfect for any time of day.

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NUTRITION

414kcal
Protein
33.1g
Fat
17.1g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs (approx. 100g total)

1/3 cup Chickpea Flour (~35g)

100g Low-Fat Cottage Cheese

1/2 cup Fresh Spinach

1/4 cup diced Red Bell Pepper

1/4 cup diced Yellow Onion

1 tbsp Fresh Parsley, chopped

1 tsp Olive Oil

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PREPARATION

  • 1

    In a mixing bowl, whisk together the eggs and chickpea flour until smooth, ensuring there are no lumps.

  • 2

    Stir in the low-fat cottage cheese, fresh spinach, diced red bell pepper, diced onion, and chopped parsley until evenly combined.

  • 3

    Heat olive oil in a non-stick skillet over medium heat.

  • 4

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

  • 5

    Gently flip each pancake and cook for an additional 2 minutes, until both sides are golden and cooked through.

  • 6

    Remove from the skillet and serve warm, optionally garnished with extra herbs or a squeeze of lemon.

Fluffy Herb Veggie Pancakes

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

Fluffy Herb Veggie Pancakes

YOUR SOLIN GENERATED RECIPE

Fluffy Herb Veggie Pancakes

Enjoy these light and savory pancakes packed with fresh veggies and herbs. The addition of protein-rich cottage cheese blends seamlessly with chickpea flour and eggs to create a delightfully fluffy and nutritious meal perfect for any time of day.

NUTRITION

414kcal
Protein
33.1g
Fat
17.1g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs (approx. 100g total)

1/3 cup Chickpea Flour (~35g)

100g Low-Fat Cottage Cheese

1/2 cup Fresh Spinach

1/4 cup diced Red Bell Pepper

1/4 cup diced Yellow Onion

1 tbsp Fresh Parsley, chopped

1 tsp Olive Oil

PREPARATION

  • 1

    In a mixing bowl, whisk together the eggs and chickpea flour until smooth, ensuring there are no lumps.

  • 2

    Stir in the low-fat cottage cheese, fresh spinach, diced red bell pepper, diced onion, and chopped parsley until evenly combined.

  • 3

    Heat olive oil in a non-stick skillet over medium heat.

  • 4

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

  • 5

    Gently flip each pancake and cook for an additional 2 minutes, until both sides are golden and cooked through.

  • 6

    Remove from the skillet and serve warm, optionally garnished with extra herbs or a squeeze of lemon.