YOUR SOLIN GENERATED RECIPE
Fluffy Cottage Cheese Pancakes with Berries
Griddle-cooked oat and cottage cheese batter creates a protein-packed stack topped with juicy, bursting blueberries for a naturally sweet finish.
INGREDIENTS
1 cup cottage cheese
2 large eggs
0.25 cup egg whites
0.33 cup rolled oats
1 tsp vanilla extract
0.5 tsp ground cinnamon
1 tsp baking powder
0.13 tsp sea salt
1 tsp ghee
0.5 cup fresh blueberries
PREPARATION
Place the cottage cheese, eggs, egg whites, rolled oats, vanilla extract, cinnamon, and sea salt into a high-speed blender.
Process the mixture until completely smooth and the oats are fully incorporated into a batter.
Pulse in the baking powder for a few seconds just until combined.
Heat a large non-stick skillet or griddle over medium-low heat and melt the ghee to coat the surface.
Pour the batter onto the skillet in 3-inch circles, leaving space between each pancake.
Cook for 3 to 4 minutes until small bubbles form on the surface and the edges look set.
Carefully flip the pancakes and cook for an additional 2 minutes until golden brown and cooked through.
Transfer to a plate and top with the fresh blueberries before serving.