YOUR SOLIN GENERATED RECIPE
Cottage Cheese Protein Pancakes with Fresh Berries
Fluffy pancakes made with blended oats and creamy cottage cheese, griddled until golden and topped with juicy fresh blueberries.
INGREDIENTS
0.5 cup Low-fat Cottage Cheese
0.5 cup Rolled Oats
1 large Egg
2 tablespoons Egg Whites
0.5 cup Blueberries
0.5 teaspoon Cinnamon
0.5 teaspoon Vanilla Extract
0.5 teaspoon Baking Powder
PREPARATION
Place the cottage cheese, rolled oats, whole egg, egg whites, cinnamon, vanilla, and baking powder into a high-speed blender.
Blend on high until the batter is completely smooth and the oats have turned into a fine flour consistency.
Heat a non-stick skillet or griddle over medium-low heat and lightly coat with a tiny bit of avocado oil spray if needed.
Pour the batter into the skillet to form small pancakes, about 3 to 4 inches in diameter.
Cook for 2-3 minutes until small bubbles form on the surface and the edges look set.
Carefully flip the pancakes and cook for another 1-2 minutes until both sides are golden brown.
Serve immediately topped with the fresh blueberries.