YOUR SOLIN GENERATED RECIPE
Cottage Cheese Oat Flour Pancakes
Fluffy oat flour pancakes blended with creamy cottage cheese and whisked egg whites for a protein-packed breakfast that boasts a light, airy texture.
INGREDIENTS
0.75 cup Low-fat cottage cheese
1 large Egg
0.5 cup Egg whites
0.5 cup Oat flour
1 tsp Baking powder
0.5 tsp Ground cinnamon
0.5 tsp Vanilla extract
0.13 tsp Sea salt
1 tsp Avocado oil
0.5 cup Fresh blueberries
PREPARATION
In a high-speed blender, combine the cottage cheese, whole egg, egg whites, and vanilla extract.
Process on high until the mixture is completely smooth and no cottage cheese curds remain.
Add the oat flour, baking powder, cinnamon, and sea salt to the blender and pulse just until incorporated.
Heat a large non-stick skillet or griddle over medium-low heat and lightly coat with avocado oil.
Pour the batter into the skillet to form 4-inch pancakes, cooking for 3-4 minutes until small bubbles appear on the surface.
Carefully flip the pancakes and cook for an additional 2 minutes until golden brown and firm to the touch.
Serve the warm pancakes topped with fresh blueberries for a burst of natural sweetness.