YOUR SOLIN GENERATED RECIPE
Cottage Cheese Protein Pancakes with Blueberries
Fluffy pancakes made with blended cottage cheese and oats, folded with fresh blueberries and cooked until golden with a hint of warm cinnamon.
INGREDIENTS
0.5 cup Low-fat Cottage Cheese
0.5 cup Rolled Oats
1 large Egg
2 large Egg Whites
0.5 cup Blueberries
1 teaspoon Baking Powder
0.5 teaspoon Vanilla Extract
0.5 teaspoon Ground Cinnamon
PREPARATION
Place the cottage cheese, oats, whole egg, egg whites, vanilla extract, and ground cinnamon into a high-speed blender.
Blend the mixture until the batter is completely smooth and the oats are fully incorporated.
Gently fold the fresh blueberries into the batter using a spatula to keep them intact.
Heat a non-stick griddle or large skillet over medium-low heat and lightly coat with avocado oil spray.
Pour the batter onto the skillet to form small pancakes, about 3-4 inches in diameter.
Cook for 3 to 4 minutes until small bubbles appear on the surface and the edges look set.
Carefully flip the pancakes and cook for another 2 minutes until the other side is golden brown and cooked through.
Serve immediately while warm.