Name: Cottage Cheese Protein Pancakes with Greek Yogurt Topping
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Low-Fat Cottage Cheese; 0.25 cup Liquid Egg Whites; 0.5 cup Oat Flour; 1 tbsp Vanilla Whey Protein Isolate; 0.25 cup Non-Fat Greek Yogurt; 0.25 cup Fresh Blueberries

Cottage Cheese Protein Pancakes with Greek Yogurt Topping

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 Topping

Griddle-cooked pancakes made with blended cottage cheese and oat flour, topped with a dollop of cool and creamy Greek yogurt.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

36.9g

Fat

4.5g

Carbs

38g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Low-Fat Cottage Cheese

0.25 cup Liquid Egg Whites

0.5 cup Oat Flour

1 tbsp Vanilla Whey Protein Isolate

0.25 cup Non-Fat Greek Yogurt

0.25 cup Fresh Blueberries

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Blend the cottage cheese, egg whites, oat flour, and protein powder in a high-speed blender until the batter is completely smooth.
2
Heat a large non-stick skillet over medium-low heat and lightly coat with a touch of avocado oil or cooking spray.
3
Pour the batter into the skillet to form three or four small pancakes, cooking until small bubbles appear on the surface.
4
Flip carefully and cook for another 1-2 minutes until the pancakes are golden brown and set.
5
Plate the pancakes and finish with a generous dollop of Greek yogurt and a handful of fresh blueberries.