Cottage Cheese Protein Pancakes with Berries

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

Cottage Cheese Protein Pancakes with Berries

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Protein Pancakes with Berries

Delight in these light, fluffy, protein-packed pancakes that combine the creaminess of cottage cheese with the hearty goodness of oats, finished with a burst of fresh blueberries and a crunchy almond topping. Perfect for fueling your morning with balanced macros and satisfying flavor.

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NUTRITION

375kcal
Protein
32.9g
Fat
9.1g
Carbs
35.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup low-fat cottage cheese (113g)

4 large egg whites (132g)

1/3 cup rolled oats (30g)

1/4 cup unsweetened almond milk (60ml)

1/3 cup blueberries (50g)

8 whole almonds

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PREPARATION

  • 1

    In a blender, combine the low-fat cottage cheese, egg whites, rolled oats, and almond milk until smooth to form a batter.

  • 2

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

  • 3

    Pour small rounds of batter onto the skillet and cook until bubbles form on the surface, then flip and cook until golden brown on both sides.

  • 4

    Transfer pancakes to a plate and top with fresh blueberries.

  • 5

    Garnish with crushed whole almonds for added crunch, and serve warm.

Cottage Cheese Protein Pancakes with Berries

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

Cottage Cheese Protein Pancakes with Berries

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Protein Pancakes with Berries

Delight in these light, fluffy, protein-packed pancakes that combine the creaminess of cottage cheese with the hearty goodness of oats, finished with a burst of fresh blueberries and a crunchy almond topping. Perfect for fueling your morning with balanced macros and satisfying flavor.

NUTRITION

375kcal
Protein
32.9g
Fat
9.1g
Carbs
35.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup low-fat cottage cheese (113g)

4 large egg whites (132g)

1/3 cup rolled oats (30g)

1/4 cup unsweetened almond milk (60ml)

1/3 cup blueberries (50g)

8 whole almonds

PREPARATION

  • 1

    In a blender, combine the low-fat cottage cheese, egg whites, rolled oats, and almond milk until smooth to form a batter.

  • 2

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

  • 3

    Pour small rounds of batter onto the skillet and cook until bubbles form on the surface, then flip and cook until golden brown on both sides.

  • 4

    Transfer pancakes to a plate and top with fresh blueberries.

  • 5

    Garnish with crushed whole almonds for added crunch, and serve warm.