YOUR SOLIN GENERATED RECIPE
Fluffy Cottage Cheese Pancakes
Whisked cottage cheese and oats create these protein-packed pancakes, griddled until golden brown for a light and airy texture.
INGREDIENTS
1 cup Low-fat cottage cheese
2 large Eggs
0.5 cup Rolled oats
1 tsp Vanilla extract
0.5 tsp Ground cinnamon
1 tsp Baking powder
1 tsp Coconut oil
0.5 cup Fresh blueberries
PREPARATION
Combine the cottage cheese, eggs, rolled oats, vanilla extract, cinnamon, and baking powder in a high-speed blender.
Blend the mixture on high for 30-45 seconds until the oats are fully pulverized and the batter is completely smooth.
Heat a large non-stick skillet or griddle over medium-low heat and add the coconut oil to lightly coat the pan.
Pour the batter onto the hot skillet in 0.25 cup increments to form small pancakes, leaving space between each one.
Cook for approximately 3 to 4 minutes until small bubbles begin to form on the surface and the edges appear dry and set.
Carefully flip each pancake with a thin spatula and cook for an additional 2 minutes until they are puffed and golden brown on both sides.
Transfer the pancakes to a plate and serve immediately topped with the fresh blueberries.