YOUR SOLIN GENERATED RECIPE
High-Protein Cottage Cheese Oat Pancakes
Fluffy oat pancakes blended with creamy cottage cheese and warm cinnamon, griddled until golden and topped with a dollop of tangy Greek yogurt.
INGREDIENTS
0.5 cup low-fat cottage cheese
2 large eggs
0.5 cup liquid egg whites
0.5 cup rolled oats
1 tsp baking powder
0.5 tsp ground cinnamon
1 tsp vanilla extract
1 tsp ghee
0.25 cup plain Greek yogurt
0.25 cup fresh blueberries
PREPARATION
In a high-speed blender, combine the rolled oats, cottage cheese, eggs, egg whites, baking powder, cinnamon, and vanilla extract.
Blend on high until the batter is completely smooth and the oats are fully processed into a flour-like consistency.
Heat a large non-stick skillet or griddle over medium heat and melt the ghee to evenly coat the surface.
Pour the batter into the skillet to form small pancakes, about 3 to 4 inches wide, to ensure they remain easy to flip.
Cook for 3 to 4 minutes until small bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.
Plate the pancakes and top with a dollop of Greek yogurt and fresh blueberries before serving warm.