Cottage Cheese Protein Pancakes with Blueberries

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

Cottage Cheese Protein Pancakes with Blueberries

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Protein Pancakes with Blueberries

Griddled pancakes made with protein-rich cottage cheese and wholesome oats, served warm and bursting with juicy blueberries.

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NUTRITION

412kcal
Protein
28g
Fat
10.1g
Carbs
53.0g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Low-fat Cottage Cheese

1/2 cup Rolled Oats

90g Egg Whites (approx. 3 large)

1/2 cup Fresh Blueberries

3/4 tbsp Pure Maple Syrup

1 tsp Coconut Oil

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PREPARATION

  • 1

    Place the rolled oats into a high-speed blender and pulse until they reach a fine, flour-like consistency.

  • 2

    Add the cottage cheese and egg whites to the blender and process until the batter is completely smooth.

  • 3

    Heat a non-stick skillet over medium heat and lightly coat the surface with coconut oil.

  • 4

    Pour the batter onto the skillet to form small pancakes and press several fresh blueberries into each one.

  • 5

    Cook for 2-3 minutes until small bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.

  • 6

    Serve the pancakes warm, topped with any remaining blueberries and a light drizzle of pure maple syrup.

Cottage Cheese Protein Pancakes with Blueberries

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

Cottage Cheese Protein Pancakes with Blueberries

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Protein Pancakes with Blueberries

Griddled pancakes made with protein-rich cottage cheese and wholesome oats, served warm and bursting with juicy blueberries.

NUTRITION

412kcal
Protein
28g
Fat
10.1g
Carbs
53.0g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Low-fat Cottage Cheese

1/2 cup Rolled Oats

90g Egg Whites (approx. 3 large)

1/2 cup Fresh Blueberries

3/4 tbsp Pure Maple Syrup

1 tsp Coconut Oil

PREPARATION

  • 1

    Place the rolled oats into a high-speed blender and pulse until they reach a fine, flour-like consistency.

  • 2

    Add the cottage cheese and egg whites to the blender and process until the batter is completely smooth.

  • 3

    Heat a non-stick skillet over medium heat and lightly coat the surface with coconut oil.

  • 4

    Pour the batter onto the skillet to form small pancakes and press several fresh blueberries into each one.

  • 5

    Cook for 2-3 minutes until small bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.

  • 6

    Serve the pancakes warm, topped with any remaining blueberries and a light drizzle of pure maple syrup.