YOUR SOLIN GENERATED RECIPE
Fluffy Berry Cottage Cheese Pancakes
Whisked cottage cheese and oats create these protein-packed pancakes, griddled until golden and bursting with juicy, warm blueberries.
INGREDIENTS
0.75 cup low-fat cottage cheese
2 large eggs
0.17 cup oat flour
1 tsp vanilla extract
0.5 tsp ground cinnamon
1 tsp baking powder
0.13 tsp sea salt
0.5 cup fresh blueberries
0.25 tsp coconut oil
PREPARATION
In a high-speed blender, combine the cottage cheese, eggs, and vanilla extract, processing until the mixture is completely smooth and creamy.
Pour the wet mixture into a bowl and whisk in the oat flour, cinnamon, baking powder, and sea salt until just combined.
Gently fold in half of the fresh blueberries, being careful not to over-mix the batter.
Heat the coconut oil in a large non-stick skillet or griddle over medium-low heat.
Drop the batter by 1/4 cup increments onto the skillet, cooking for 3-4 minutes until small bubbles form on the surface and the edges are set.
Carefully flip the pancakes and cook for another 2-3 minutes until they are golden brown and cooked through.
Serve warm, topped with the remaining fresh blueberries for a bright pop of flavor.