YOUR SOLIN GENERATED RECIPE
Fluffy Cottage Cheese Egg White Pancakes
Blended cottage cheese and egg whites create a protein-packed batter that cooks into golden, pillowy pancakes with a hint of warm cinnamon.
INGREDIENTS
0.5 cup low-fat cottage cheese
0.5 cup liquid egg whites
0.5 cup rolled oats
1 tsp baking powder
0.5 tsp ground cinnamon
1 tsp vanilla extract
0.25 tbsp ghee
0.5 cup fresh blueberries
0.5 tbsp pure maple syrup
PREPARATION
Place the cottage cheese, egg whites, rolled oats, baking powder, cinnamon, and vanilla extract into a high-speed blender.
Process on high for 30 to 45 seconds until the batter is completely smooth and the oats are fully incorporated.
Heat a large non-stick skillet over medium-low heat and add the ghee, swirling to coat the surface evenly.
Pour the batter into the skillet to form small pancakes, about 3 to 4 inches in diameter, ensuring they do not touch.
Cook for 3 to 4 minutes until small bubbles form on the surface and the edges appear set and matte.
Carefully flip each pancake with a thin spatula and cook for an additional 2 minutes until the bottoms are golden brown.
Transfer the pancakes to a plate and top with fresh blueberries and a drizzle of pure maple syrup before serving.