YOUR SOLIN GENERATED RECIPE
Cottage Cheese Protein Pancakes with Greek Yogurt and Berries
Blender-whipped pancakes made with cottage cheese and oats, griddled until golden and served with a dollop of creamy Greek yogurt and fresh berries.
INGREDIENTS
0.5 cup Cottage Cheese
0.5 cup Egg Whites
0.33 cup Rolled Oats
0.25 cup Greek Yogurt
0.5 cup Blueberries
1 teaspoon Maple Syrup
0.5 teaspoon Coconut Oil
0.5 teaspoon Baking Powder
0.25 teaspoon Vanilla Extract
PREPARATION
Combine the cottage cheese, egg whites, rolled oats, baking powder, and vanilla extract in a high-speed blender.
Process the mixture until the batter is completely smooth and the oats are finely ground.
Heat a large non-stick skillet or griddle over medium-low heat and lightly coat with the coconut oil.
Pour the batter onto the skillet to form small pancakes, about 3 inches wide, to ensure they are easy to flip.
Cook for 2 to 3 minutes until small bubbles form on the surface and the edges look set.
Carefully flip the pancakes and cook for another 1 to 2 minutes until they are golden brown and cooked through.
Transfer the pancakes to a plate and top with a generous dollop of Greek yogurt, fresh blueberries, and a drizzle of maple syrup.