Name: Cottage Cheese Protein Pancakes with Greek Yogurt and Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Low-Fat Cottage Cheese; 0.5 cup Rolled Oats; 1 Large Egg; 3 tablespoons Egg Whites; 0.25 cup Plain Greek Yogurt; 0.5 cup Blueberries; 1 teaspoon Coconut Oil; 1 teaspoon Maple Syrup

Cottage Cheese Protein Pancakes with Greek Yogurt and Berries

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

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Protein Pancakes with Greek Yogurt and Berries

Blender-whipped pancakes made with cottage cheese and oats, served with a dollop of Greek yogurt and fresh berries for a satisfying, golden finish.

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NUTRITION

Protein

35.6g

Fat

15.4g

Carbs

48.9g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Low-Fat Cottage Cheese

0.5 cup Rolled Oats

1 Large Egg

3 tablespoons Egg Whites

0.25 cup Plain Greek Yogurt

0.5 cup Blueberries

1 teaspoon Coconut Oil

1 teaspoon Maple Syrup

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PREPARATION

1
Place the cottage cheese, rolled oats, whole egg, and egg whites into a high-speed blender.
2
Blend on high for 30-45 seconds until the batter is completely smooth and the oats are fully processed.
3
Heat a large non-stick skillet over medium-low heat and add the coconut oil to coat the surface.
4
Pour the batter into the skillet to form 3 or 4 small pancakes.
5
Cook for 3-4 minutes until small bubbles form on the surface and the edges look set.
6
Carefully flip the pancakes and cook for another 2 minutes until they are golden brown and cooked through.
7
Plate the pancakes and top with a dollop of Greek yogurt, fresh blueberries, and a light drizzle of maple syrup.