Name: Cottage Cheese Protein Pancakes with Greek Yogurt and Fresh Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/2 cup Low-fat Cottage Cheese; 1/4 cup Egg Whites; 1 Large Egg; 1/2 cup Rolled Oats; 1 tbsp Whey Protein Isolate; 0.4 cup Nonfat Greek Yogurt; 1/2 cup Fresh Blueberries; 1 tbsp Pure Maple Syrup; 1 tsp Coconut Oil; 1/2 tsp Baking Powder; 1/2 tsp Cinnamon

Cottage Cheese Protein Pancakes with Greek Yogurt and Fresh Berries

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

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Protein Pancakes with Greek Yogurt and Fresh Berries

Blender-whipped pancakes made with protein-rich cottage cheese and oats, topped with cool Greek yogurt and a handful of juicy fresh berries.

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NUTRITION

Protein

48.8g

Fat

16.2g

Carbs

65.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Low-fat Cottage Cheese

1/4 cup Egg Whites

1 Large Egg

1/2 cup Rolled Oats

1 tbsp Whey Protein Isolate

0.4 cup Nonfat Greek Yogurt

1/2 cup Fresh Blueberries

1 tbsp Pure Maple Syrup

1 tsp Coconut Oil

1/2 tsp Baking Powder

1/2 tsp Cinnamon

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PREPARATION

1
Place the cottage cheese, egg whites, whole egg, rolled oats, protein powder, baking powder, and cinnamon into a high-speed blender.
2
Blend on high until the batter is completely smooth and the oats are fully processed.
3
Heat a non-stick skillet or griddle over medium-low heat and add the coconut oil to coat the surface.
4
Pour the batter into the skillet to form small-to-medium pancakes, cooking until small bubbles form on the surface and the edges look set.
5
Carefully flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
6
Plate the pancakes and top with a generous dollop of Greek yogurt and the fresh blueberries.
7
Drizzle with pure maple syrup and serve immediately while warm.