YOUR SOLIN GENERATED RECIPE
High-Protein Blueberry Oat Pancakes
Fluffy oat and cottage cheese pancakes griddled until golden, bursting with juicy blueberries and finished with a drizzle of pure maple syrup.
INGREDIENTS
0.5 cup rolled oats
0.5 cup low-fat cottage cheese
0.5 cup liquid egg whites
1 large egg
0.5 tsp baking powder
0.5 tsp vanilla extract
0.13 tsp sea salt
0.5 cup fresh blueberries
1 tbsp pure maple syrup
0.25 cup nonfat Greek yogurt
1 tsp avocado oil
PREPARATION
Place the rolled oats in a high-speed blender and pulse until they reach a fine, flour-like consistency.
Add the cottage cheese, liquid egg whites, whole egg, baking powder, vanilla extract, and sea salt to the blender.
Blend on medium speed for 30 seconds until the batter is completely smooth and well combined.
Gently fold half of the fresh blueberries into the batter using a spatula.
Heat the avocado oil in a large non-stick skillet or griddle over medium-low heat.
Pour the batter into the skillet to form three or four medium pancakes, leaving space between them.
Cook for 3 to 4 minutes until small bubbles form on the surface and the edges appear set.
Carefully flip the pancakes and cook for an additional 2 to 3 minutes until they are golden brown and cooked through.
Transfer the pancakes to a plate and top with the remaining blueberries and a dollop of Greek yogurt.
Drizzle with pure maple syrup and serve immediately while warm.