YOUR SOLIN GENERATED RECIPE
Cottage Cheese Protein Pancakes with Greek Yogurt and Berries
Griddled pancakes made with cottage cheese, egg whites, and oats, topped with a dollop of cool Greek yogurt and juicy berries.
INGREDIENTS
0.75 cup Low Fat Cottage Cheese
0.5 cup Egg Whites
0.5 cup Rolled Oats
0.25 cup Nonfat Greek Yogurt
0.5 cup Fresh Blueberries
1 tablespoon Maple Syrup
2 teaspoons Coconut Oil
0.5 teaspoon Baking Powder
0.5 teaspoon Ground Cinnamon
PREPARATION
Place the rolled oats into a high-speed blender and pulse until they reach a fine, flour-like consistency.
Add the cottage cheese, egg whites, baking powder, and ground cinnamon to the blender and process until the batter is completely smooth.
Heat the coconut oil in a large non-stick skillet over medium-low heat until shimmering.
Pour the batter into the skillet to form three or four small pancakes, cooking for about 3 to 4 minutes until small bubbles appear on the surface.
Carefully flip the pancakes and cook for an additional 2 minutes until the centers are set and the edges are golden.
Transfer the pancakes to a plate and top with a dollop of nonfat Greek yogurt, fresh blueberries, and a drizzle of maple syrup.