YOUR SOLIN GENERATED RECIPE
Golden Maple-Glazed Pancake Stack
Fluffy protein pancakes griddled to a golden brown, topped with a drizzle of sweet maple syrup and bursting with juicy fresh blueberries.
INGREDIENTS
0.5 cup oat flour
0.5 cup egg whites
0.5 cup low-fat cottage cheese
0.5 scoop vanilla protein powder
0.5 tsp baking powder
0.25 tsp cinnamon
0.25 tsp sea salt
1 tsp coconut oil
1 tbsp pure maple syrup
0.5 cup fresh blueberries
PREPARATION
In a blender, combine the cottage cheese, egg whites, oat flour, protein powder, baking powder, cinnamon, and sea salt until the batter is completely smooth.
Heat the coconut oil in a large non-stick skillet over medium-low heat to ensure the pancakes cook through without burning.
Pour the batter into the skillet to form three or four small pancakes, leaving enough space between them for flipping.
Cook for 3 to 4 minutes until small bubbles appear on the surface and the edges look set, then flip and cook for another 2 minutes until golden brown.
Stack the warm pancakes on a plate and finish with a topping of fresh blueberries and a drizzle of pure maple syrup.