Name: Cottage Cheese Protein Pancakes with Greek Yogurt and Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/2 cup Low-fat Cottage Cheese; 1/2 cup Liquid Egg Whites; 1/2 cup Rolled Oats; 1/2 cup Nonfat Greek Yogurt; 1/2 cup Fresh Blueberries; 1/2 tbsp Maple Syrup; 1 tsp Avocado Oil; 1/2 tsp Ground Cinnamon; 1/2 tsp Vanilla Extract

Cottage Cheese Protein Pancakes with Greek Yogurt and Berries

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Protein Pancakes with Greek Yogurt and Berries

Griddle-cooked pancakes made with blended oats and cottage cheese, topped with creamy Greek yogurt and a handful of sweet, bursting blueberries.

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NUTRITION

Protein

43.1g

Fat

11.1g

Carbs

55.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Low-fat Cottage Cheese

1/2 cup Liquid Egg Whites

1/2 cup Rolled Oats

1/2 cup Nonfat Greek Yogurt

1/2 cup Fresh Blueberries

1/2 tbsp Maple Syrup

1 tsp Avocado Oil

1/2 tsp Ground Cinnamon

1/2 tsp Vanilla Extract

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PREPARATION

1
Place the cottage cheese, egg whites, oats, cinnamon, and vanilla extract into a high-speed blender.
2
Blend until the mixture is completely smooth and resembles a thick pancake batter.
3
Heat the avocado oil in a large non-stick skillet over medium-low heat.
4
Pour the batter into the skillet to form three or four small pancakes.
5
Cook for 3-4 minutes until bubbles form on the surface and the edges look set.
6
Carefully flip the pancakes and cook for another 2 minutes until golden brown.
7
Plate the pancakes and top with a generous dollop of Greek yogurt and the fresh blueberries.
8
Drizzle with maple syrup and serve immediately while warm.