YOUR SOLIN GENERATED RECIPE
Fluffy Cottage Cheese Egg White Pancakes
Whisked cottage cheese and oats create these protein-packed pancakes, griddle-cooked until they reach a golden-brown finish with a light, airy texture.
INGREDIENTS
0.5 cup Low-fat cottage cheese
1 cup Liquid egg whites
0.5 cup Rolled oats
1 tsp Vanilla extract
0.5 tsp Ground cinnamon
0.5 tsp Baking powder
1 pinch Sea salt
1 tsp Ghee
0.5 cup Fresh blueberries
PREPARATION
Place the cottage cheese, liquid egg whites, rolled oats, vanilla extract, ground cinnamon, baking powder, and sea salt into a high-speed blender.
Blend the mixture on high for 30-45 seconds until the oats are completely pulverized and the batter is smooth and uniform.
Heat a large non-stick skillet or griddle over medium-low heat and add the ghee, swirling to coat the surface evenly.
Pour the batter onto the hot skillet to form pancakes about 4 inches in diameter, leaving enough space between them for easy flipping.
Cook for 3 to 4 minutes until small bubbles appear on the surface and the edges look dry and set.
Carefully flip each pancake with a thin spatula and cook for an additional 2 to 3 minutes until the bottoms are golden brown and the centers are firm.
Transfer the pancakes to a plate and serve immediately topped with fresh blueberries for a burst of natural sweetness.