YOUR SOLIN GENERATED RECIPE
Fluffy Cottage Cheese Pancakes
Griddled cottage cheese and oat batter creates a stack of airy, melt-in-your-mouth pancakes topped with fresh blueberries for a high-protein start.
INGREDIENTS
1 cup low-fat cottage cheese
2 large eggs
3 large egg whites
0.25 cup rolled oats
1 tsp baking powder
0.5 tsp ground cinnamon
1 tsp vanilla extract
0.13 tsp sea salt
1 tsp coconut oil
0.5 cup fresh blueberries
PREPARATION
Place the cottage cheese, eggs, egg whites, rolled oats, baking powder, cinnamon, vanilla, and sea salt into a high-speed blender.
Process on high until the batter is completely smooth and the oats are fully pulverized into a flour-like consistency.
Heat a large non-stick skillet or griddle over medium-low heat and lightly coat with the coconut oil.
Pour approximately 1/4 cup of batter for each pancake onto the hot skillet, ensuring they do not touch.
Cook for 3 to 4 minutes until small bubbles appear on the surface and the edges are set and golden.
Carefully flip the pancakes with a thin spatula and cook for an additional 2 minutes until the center is firm and the second side is browned.
Transfer the pancakes to a plate and serve immediately topped with the fresh blueberries.