YOUR SOLIN GENERATED RECIPE
Cottage Cheese Protein Pancakes with Greek Yogurt and Berries
Fluffy pancakes blended with cottage cheese and oats, griddled until golden and topped with creamy Greek yogurt and bursting fresh berries.
INGREDIENTS
1/2 cup 2% Cottage Cheese
1/2 cup Rolled Oats
1 Large Egg
1 Egg White
1/4 cup Nonfat Greek Yogurt
1/2 cup Fresh Blueberries
1/2 teaspoon Vanilla Extract
1/2 teaspoon Baking Powder
PREPARATION
Place the cottage cheese, oats, whole egg, egg white, vanilla extract, and baking powder into a high-speed blender.
Blend on high for 30-45 seconds until the batter is completely smooth and the oats are pulverized.
Heat a non-stick griddle or large skillet over medium-low heat and lightly coat with a tiny bit of cooking spray if needed.
Pour the batter onto the hot skillet to form 3 or 4 small pancakes.
Cook for 3-4 minutes until small bubbles form on the surface and the edges look set.
Carefully flip the pancakes and cook for another 2 minutes until the bottoms are golden brown.
Transfer the pancakes to a plate and top with the plain Greek yogurt and fresh blueberries.