Name: Fluffy Buttermilk Pancakes with Maple Syrup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup low-fat cottage cheese; 0.5 cup liquid egg whites; 0.5 cup oat flour; 1 tbsp collagen peptides; 1 tsp baking powder; 0.25 tsp ground cinnamon; 1 tsp vanilla extract; 0.5 tsp ghee; 1 tbsp pure maple syrup; 0.25 cup fresh blueberries

Fluffy Buttermilk Pancakes with Maple Syrup

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

YOUR SOLIN GENERATED RECIPE

Fluffy Buttermilk Pancakes with Maple Syrup

Blended cottage cheese and oat flour create these protein-packed, golden-brown pancakes served with a drizzle of amber maple syrup for a comforting morning treat.

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NUTRITION

Protein

42.3g

Fat

7.6g

Carbs

62.6g

SERVINGS

1 serving

INGREDIENTS

0.5 cup low-fat cottage cheese

0.5 cup liquid egg whites

0.5 cup oat flour

1 tbsp collagen peptides

1 tsp baking powder

0.25 tsp ground cinnamon

1 tsp vanilla extract

0.5 tsp ghee

1 tbsp pure maple syrup

0.25 cup fresh blueberries

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PREPARATION

1
In a blender, combine the cottage cheese, egg whites, oat flour, collagen, baking powder, cinnamon, and vanilla; process until the batter is completely smooth.
2
Heat a large non-stick skillet over medium-low heat and lightly coat the surface with the ghee.
3
Pour the batter into the skillet to form three medium-sized pancakes, leaving space between each.
4
Cook until small bubbles form on the surface and the edges look set and dry, about 3 to 4 minutes.
5
Flip the pancakes carefully and cook for an additional 2 minutes until they are golden brown and fluffy.
6
Transfer the pancakes to a plate, top with fresh blueberries, and drizzle with the pure maple syrup.