YOUR SOLIN GENERATED RECIPE
Fluffy Cottage Cheese Oatmeal Pancakes with Almond Butter Drizzle
Wholesome pancakes blended with cottage cheese and gluten-free oats, pan-seared until fluffy and topped with a creamy almond butter drizzle.
INGREDIENTS
0.5 cup Gluten-Free Rolled Oats
0.5 cup Low-Fat Cottage Cheese (2%)
1 Large Egg
1 tablespoon Almond Butter
1 tablespoon Maple Syrup
0.75 teaspoon Ground Cinnamon
0.5 teaspoon Baking Powder
PREPARATION
Place the gluten-free oats in a high-speed blender and pulse until they reach a fine, flour-like consistency.
Add the cottage cheese, egg, baking powder, and cinnamon to the blender and process until the batter is completely smooth.
Heat a non-stick griddle or large skillet over medium-low heat and lightly coat with a tiny amount of coconut oil or cooking spray.
Pour the batter onto the hot skillet to form three to four small pancakes, leaving space between them.
Cook for 3 to 4 minutes until small bubbles appear on the surface and the edges look set and dry.
Carefully flip the pancakes and cook for another 2 minutes until the bottoms are golden brown and the centers are cooked through.
In a small bowl, whisk together the almond butter and maple syrup until smooth, adding a few drops of warm water if needed to reach a drizzling consistency.
Stack the warm pancakes on a plate and finish with the creamy almond butter drizzle.