YOUR SOLIN GENERATED RECIPE
Vanilla Cottage Cheese Pancakes
Fluffy pancakes whisked with creamy cottage cheese and fragrant vanilla, pan-seared until golden and served with a protein-rich yogurt dollop.
INGREDIENTS
2 large eggs
100 grams low-fat cottage cheese
0.5 tsp vanilla extract
40 grams all-purpose flour
1 tsp coconut oil
0.75 cup non-fat Greek yogurt
0.5 cup fresh blueberries
1 tsp pure maple syrup
PREPARATION
In a medium mixing bowl, whisk the eggs, cottage cheese, and vanilla extract until the mixture is well combined and relatively smooth.
Gently fold in the all-purpose flour until just incorporated, being careful not to over-mix the batter.
Heat the coconut oil in a large non-stick skillet over medium-low heat until shimmering.
Ladle the batter into the skillet to form small pancakes, cooking for 2-3 minutes per side until they are golden brown and set.
Transfer the pancakes to a plate and top with a generous dollop of non-fat Greek yogurt for added protein.
Garnish with fresh blueberries and a light drizzle of pure maple syrup before serving warm.