Fluffy Cottage Cheese Protein Pancakes

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

Fluffy Cottage Cheese Protein Pancakes

YOUR SOLIN GENERATED RECIPE

Fluffy Cottage Cheese Protein Pancakes

Whisked cottage cheese and oats create these golden, pan-seared pancakes that offer a light and airy texture with every bite.

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NUTRITION

428kcal
Protein
49.0g
Fat
19.3g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

1 cup cottage cheese

2 large eggs

0.25 cup liquid egg whites

0.33 cup rolled oats

1 tsp vanilla extract

0.5 tsp ground cinnamon

1 tsp baking powder

1 tsp coconut oil

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PREPARATION

  • 1

    Combine the cottage cheese, eggs, liquid egg whites, rolled oats, vanilla extract, ground cinnamon, and baking powder in a high-speed blender.

  • 2

    Process the mixture on high until the batter is completely smooth and the oats are fully incorporated.

  • 3

    Heat a large non-stick skillet over medium-low heat and lightly grease with the coconut oil.

  • 4

    Ladle the batter onto the skillet using approximately 0.25 cup for each pancake, leaving space between them.

  • 5

    Cook until small bubbles form on the surface and the edges look set, then flip carefully and cook until both sides are golden brown.

Fluffy Cottage Cheese Protein Pancakes

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

Fluffy Cottage Cheese Protein Pancakes

YOUR SOLIN GENERATED RECIPE

Fluffy Cottage Cheese Protein Pancakes

Whisked cottage cheese and oats create these golden, pan-seared pancakes that offer a light and airy texture with every bite.

NUTRITION

428kcal
Protein
49.0g
Fat
19.3g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

1 cup cottage cheese

2 large eggs

0.25 cup liquid egg whites

0.33 cup rolled oats

1 tsp vanilla extract

0.5 tsp ground cinnamon

1 tsp baking powder

1 tsp coconut oil

PREPARATION

  • 1

    Combine the cottage cheese, eggs, liquid egg whites, rolled oats, vanilla extract, ground cinnamon, and baking powder in a high-speed blender.

  • 2

    Process the mixture on high until the batter is completely smooth and the oats are fully incorporated.

  • 3

    Heat a large non-stick skillet over medium-low heat and lightly grease with the coconut oil.

  • 4

    Ladle the batter onto the skillet using approximately 0.25 cup for each pancake, leaving space between them.

  • 5

    Cook until small bubbles form on the surface and the edges look set, then flip carefully and cook until both sides are golden brown.