YOUR SOLIN GENERATED RECIPE
Cottage Cheese Pancakes with Sliced Strawberries and Almond Butter Drizzle
Fluffy pancakes blended with cottage cheese and oats, topped with juicy sliced strawberries and a warm, nutty almond butter drizzle.
INGREDIENTS
0.5 cup Low-Fat Cottage Cheese
0.25 cup Egg Whites
1 Large Egg
0.4 cup Rolled Oats
1 cup fresh Strawberries
1 tablespoon Almond Butter
0.5 teaspoon Vanilla Extract
0.5 teaspoon Ground Cinnamon
PREPARATION
Place the cottage cheese, egg whites, whole egg, rolled oats, vanilla extract, and cinnamon into a high-speed blender.
Blend on high for 30-45 seconds until the batter is completely smooth and the oats are fully incorporated.
Heat a large non-stick skillet over medium-low heat and lightly coat with a tiny bit of avocado oil or coconut oil spray.
Pour the batter into the skillet to form 3 or 4 small pancakes.
Cook for 3-4 minutes until small bubbles begin to form on the surface and the edges look set.
Carefully flip the pancakes and cook for an additional 2 minutes until golden brown and cooked through.
While the pancakes cook, hull and slice the fresh strawberries.
Place the almond butter in a small microwave-safe dish and heat for 15 seconds until it reaches a drizzling consistency.
Stack the warm pancakes on a plate, top with the sliced strawberries, and finish with the warm almond butter drizzle.