YOUR SOLIN GENERATED RECIPE
Cottage Cheese Protein Pancakes with Mixed Berries
Griddle-cooked pancakes made with blended oats and cottage cheese, topped with a vibrant medley of fresh, juicy berries.
INGREDIENTS
1/2 cup Low-Fat Cottage Cheese
1/3 cup Liquid Egg Whites
1/2 cup Rolled Oats
1/4 cup Fresh Blueberries
1/4 cup Fresh Strawberries
1/2 teaspoon Coconut Oil
1/2 teaspoon Vanilla Extract
PREPARATION
Place the cottage cheese, egg whites, rolled oats, and vanilla extract into a high-speed blender.
Blend the mixture on high until it reaches a completely smooth, batter-like consistency.
Heat a large non-stick skillet over medium-low heat and lightly coat with the coconut oil.
Pour the batter into the skillet to form small pancakes, roughly three inches in diameter.
Cook for 2-3 minutes until small bubbles appear on the surface and the edges look set.
Flip the pancakes carefully and cook for another 1-2 minutes until they are golden brown.
Serve the warm pancakes immediately topped with fresh blueberries and sliced strawberries.