YOUR SOLIN GENERATED RECIPE
High-Protein Greek Yogurt Pancakes with Mixed Berries
Fluffy oat and yogurt pancakes griddled until golden brown, served with a warm and jammy mixed berry compote.
INGREDIENTS
1/2 cup Nonfat Greek Yogurt
1/3 cup Oat Flour
1/4 cup Liquid Egg Whites
1/4 cup Low-Fat Cottage Cheese
1/2 cup Mixed Berries
1 tbsp Vanilla Whey Protein Powder
1/2 tsp Baking Powder
PREPARATION
Combine the Greek yogurt, cottage cheese, and liquid egg whites in a blender and pulse until the mixture is completely smooth.
Transfer the wet mixture to a bowl and whisk in the oat flour, vanilla protein powder, and baking powder until a thick batter forms.
Heat a non-stick skillet over medium-low heat and lightly coat with a touch of cooking spray if needed.
Pour small circles of batter onto the skillet and cook for 2-3 minutes until bubbles begin to form on the surface and the edges look set.
Carefully flip the pancakes and cook for an additional 1-2 minutes until they are golden brown and cooked through.
While the pancakes cook, place the mixed berries in a small saucepan over medium heat, stirring occasionally until they soften into a jammy compote.
Stack the warm pancakes on a plate and finish by spooning the hot berry compote over the top.