YOUR SOLIN GENERATED RECIPE
High-Protein Blueberry Pancakes
Fluffy protein pancakes griddled to a golden brown, bursting with juicy blueberries and finished with a drizzle of pure maple syrup.
INGREDIENTS
0.5 cup Low-fat cottage cheese
0.25 cup Liquid egg whites
0.25 cup Rolled oats
1 scoop Vanilla protein powder
0.5 tsp Baking powder
0.25 tsp Ground cinnamon
0.5 cup Fresh blueberries
1 tsp Coconut oil
1 tbsp Pure maple syrup
PREPARATION
Place the cottage cheese, egg whites, oats, protein powder, baking powder, and cinnamon into a high-speed blender.
Blend on high until the batter is completely smooth and the oats are fully pulverized.
Gently fold the fresh blueberries into the batter using a spatula to keep them whole.
Heat a large non-stick skillet over medium heat and lightly coat the surface with coconut oil.
Pour the batter onto the hot skillet to form four small pancakes, leaving space between them.
Cook for 3 to 4 minutes until bubbles appear on the surface, then flip and cook for another 2 minutes until golden.
Serve the pancakes warm, topped with the pure maple syrup.