YOUR SOLIN GENERATED RECIPE
Fluffy Buttermilk-Style Protein Pancakes with Berries
Whisked oat and cottage cheese batter pan-seared until golden, topped with a vibrant burst of fresh berries and a hint of warm cinnamon.
INGREDIENTS
0.5 cup Low-fat cottage cheese
2 large Eggs
0.5 cup Liquid egg whites
0.33 cup Oat flour
1 tsp Baking powder
1 tsp Vanilla extract
0.5 tsp Ground cinnamon
0.13 tsp Sea salt
0.5 cup Fresh blueberries
1 tsp Avocado oil
PREPARATION
In a high-speed blender, combine the cottage cheese, eggs, liquid egg whites, oat flour, baking powder, vanilla, cinnamon, and sea salt.
Blend on high for 30-45 seconds until the batter is completely smooth and slightly aerated.
Heat a large non-stick skillet over medium-low heat and lightly coat with the avocado oil.
Pour the batter into the skillet to form 3 or 4 small pancakes, ensuring they do not touch.
Cook for 3-4 minutes until small bubbles form on the surface and the edges appear dry and set.
Carefully flip the pancakes and cook for an additional 1-2 minutes until both sides are a deep golden brown.
Transfer the warm pancakes to a plate and top with the fresh blueberries before serving.