YOUR SOLIN GENERATED RECIPE
High-Protein Fluffy Buttermilk-Style Pancakes with Berry Compote
Protein-packed pancakes whisked with Greek yogurt and cottage cheese for a velvety texture, topped with a warm, bubbling mixed berry compote.
INGREDIENTS
0.5 cup liquid egg whites
0.5 cup non-fat Greek yogurt
0.5 cup low-fat cottage cheese
0.33 cup oat flour
1 tsp baking powder
0.5 tsp vanilla extract
0.5 cup mixed frozen berries
1 tsp maple syrup
1 tsp coconut oil
0.25 tsp ground cinnamon
0.13 tsp sea salt
PREPARATION
In a high-speed blender, combine the cottage cheese, Greek yogurt, liquid egg whites, and vanilla extract. Blend until completely smooth to create a creamy base.
In a mixing bowl, whisk together the oat flour, baking powder, ground cinnamon, and sea salt.
Pour the wet blender mixture into the dry ingredients and stir gently until just combined; do not overmix to keep the pancakes light and airy.
Heat a non-stick skillet over medium-low heat and lightly coat with the coconut oil.
Pour the batter into the skillet to form 3-4 medium pancakes. Cook until bubbles form on the surface and the edges look set, then flip and cook for another 2-3 minutes until golden brown.
While the pancakes cook, place the frozen berries and maple syrup in a small saucepan over medium heat. Simmer for 5 minutes, mashing slightly, until the sauce thickens into a compote.
Plate the pancakes and pour the warm berry compote over the top before serving.