YOUR SOLIN GENERATED RECIPE
Cottage Cheese Protein Pancakes with Greek Yogurt and Berries
Griddle-cooked pancakes made with blended oats and cottage cheese, topped with thick Greek yogurt and a handful of juicy berries.
INGREDIENTS
0.5 cup Low-fat Cottage Cheese
100 grams Liquid Egg Whites
0.5 cup Rolled Oats
0.5 scoop Vanilla Whey Protein Powder
0.5 cup Nonfat Plain Greek Yogurt
0.5 cup Fresh Blueberries
1 tablespoon Almond Butter
1 teaspoon Coconut Oil
1 teaspoon Maple Syrup
PREPARATION
Place the rolled oats into a high-speed blender and pulse until they reach a fine flour-like consistency.
Add the cottage cheese, liquid egg whites, and vanilla protein powder to the blender and process until the batter is completely smooth.
Heat the coconut oil in a large non-stick skillet or griddle over medium-low heat.
Pour the batter into the skillet to form small pancakes, cooking until small bubbles begin to form on the surface and the edges look set.
Carefully flip the pancakes and cook for an additional minute or two until they are golden brown and cooked through.
Transfer the pancakes to a plate and top with a generous dollop of Greek yogurt and the fresh blueberries.
Finish the dish with a drizzle of almond butter and maple syrup before serving warm.