Name: Fluffy Buttermilk Pancakes with Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup egg whites; 0.5 cup low-fat cottage cheese; 0.5 cup non-fat Greek yogurt; 0.5 cup oat flour; 1 tsp baking powder; 0.5 tsp vanilla extract; 0.5 tsp ground cinnamon; 0.5 cup fresh blueberries; 1 tsp coconut oil; 1 tsp pure 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 Berries

Whisked oat flour and Greek yogurt create these protein-packed pancakes, griddled until golden and topped with a burst of sweet, juicy berries.

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NUTRITION

Protein

46.9g

Fat

10.8g

Carbs

64.2g

SERVINGS

1 serving

INGREDIENTS

0.5 cup egg whites

0.5 cup low-fat cottage cheese

0.5 cup non-fat Greek yogurt

0.5 cup oat flour

1 tsp baking powder

0.5 tsp vanilla extract

0.5 tsp ground cinnamon

0.5 cup fresh blueberries

1 tsp coconut oil

1 tsp pure maple syrup

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PREPARATION

1
In a blender, combine the egg whites, cottage cheese, Greek yogurt, vanilla, and cinnamon until completely smooth.
2
Pulse in the oat flour and baking powder until just combined; do not overmix to keep the batter light.
3
Heat the coconut oil in a large non-stick skillet over medium-low heat.
4
Pour 1/4 cup of batter for each pancake, gently pressing a few blueberries into the top of each.
5
Cook for 3-4 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.
6
Serve warm topped with the remaining berries and a light drizzle of maple syrup.