YOUR SOLIN GENERATED RECIPE
Golden Buttermilk Oat Pancakes
Blended oat and cottage cheese pancakes griddled until golden and served with fresh blueberries for a fragrant, protein-rich start to your day.
INGREDIENTS
0.5 cup rolled oats
0.75 cup low-fat cottage cheese
0.5 cup liquid egg whites
1 tbsp collagen peptides
0.5 tsp ground cinnamon
1 tsp vanilla extract
1 tsp baking powder
1 tsp coconut oil
0.5 cup fresh blueberries
PREPARATION
Add the rolled oats, cottage cheese, egg whites, collagen peptides, cinnamon, vanilla, and baking powder into a high-speed blender.
Blend on high for 30 to 45 seconds until the batter is completely smooth and has thickened slightly.
Heat a large non-stick skillet or griddle over medium-low heat and add the coconut oil to coat the surface.
Pour the batter onto the skillet to form three or four medium-sized pancakes, leaving enough space to flip them comfortably.
Cook for 3 to 4 minutes until small bubbles appear on the surface and the edges are firm and set.
Carefully flip the pancakes and cook for an additional 2 minutes until they are golden brown and cooked through the center.
Transfer the pancakes to a plate and top with the fresh blueberries before serving.