YOUR SOLIN GENERATED RECIPE
Fluffy Cottage Cheese Pancakes with Berries
Whisked cottage cheese and oats create these protein-packed pancakes, griddled until golden and topped with juicy, sun-ripened berries for a burst of natural sweetness.
INGREDIENTS
0.75 cup cottage cheese
1 large egg
0.5 cup liquid egg whites
0.33 cup oat flour
0 scoop vanilla protein powder
0.5 tsp baking powder
0.25 tsp ground cinnamon
0.5 tsp vanilla extract
1 tsp ghee
0.5 cup fresh blueberries
PREPARATION
In a high-speed blender, combine the cottage cheese, whole egg, liquid egg whites, and vanilla extract until the mixture is completely smooth and creamy.
Pour the wet mixture into a medium bowl and gently whisk in the oat flour, vanilla protein powder, baking powder, and ground cinnamon until just combined.
Place a large non-stick skillet over medium-low heat and add the ghee, swirling the pan to coat the surface evenly as it melts.
Using a quarter-cup measure, pour the batter into the hot skillet to form small pancakes, leaving space between each to allow for easy flipping.
Cook for 3-4 minutes until small bubbles begin to form on the surface and the edges look set, then carefully flip with a thin spatula.
Continue cooking for another 2-3 minutes until the second side is beautifully golden brown and the centers are cooked through.
Transfer the pancakes to a plate and finish by scattering the fresh blueberries over the top for a vibrant, antioxidant-rich breakfast.