Name: Cottage Cheese Protein Pancakes with Greek Yogurt and Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/2 cup Low-Fat Cottage Cheese; 1/2 cup Oat Flour; 1/4 cup Egg Whites; 1 Large Egg; 1/2 cup Non-Fat Greek Yogurt; 1/2 cup Mixed Berries; 1 tbsp Maple Syrup; 1 tsp Coconut Oil; 1/2 tsp Baking Powder; 1/2 tsp Vanilla Extract

Cottage Cheese Protein Pancakes with Greek Yogurt and Berries

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Protein Pancakes with Greek Yogurt and Berries

Griddle-cooked oat and cottage cheese pancakes topped with a dollop of Greek yogurt and fresh berries for a burst of juicy sweetness.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

46.3g

Fat

18.2g

Carbs

74.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Low-Fat Cottage Cheese

1/2 cup Oat Flour

1/4 cup Egg Whites

1 Large Egg

1/2 cup Non-Fat Greek Yogurt

1/2 cup Mixed Berries

1 tbsp Maple Syrup

1 tsp Coconut Oil

1/2 tsp Baking Powder

1/2 tsp Vanilla Extract

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Combine the cottage cheese, egg, egg whites, and vanilla extract in a blender and process until the mixture is completely smooth.
2
Add the oat flour and baking powder to the blender and pulse a few times until just incorporated, being careful not to over-mix.
3
Heat the coconut oil in a large non-stick skillet or griddle over medium-low heat.
4
Pour the batter onto the skillet to form small-to-medium pancakes and cook for 3-4 minutes until bubbles begin to form on the surface.
5
Carefully flip the pancakes and cook for an additional 2 minutes until the other side is golden brown and the center is set.
6
Plate the pancakes and top with a generous scoop of Greek yogurt, fresh berries, and a drizzle of maple syrup.