YOUR SOLIN GENERATED RECIPE
Cottage Cheese Protein Pancakes
Fluffy oat-based pancakes blended with creamy cottage cheese and vanilla, griddled until golden brown and served with fresh, bursting blueberries.
INGREDIENTS
0.5 cup low-fat cottage cheese
2 large eggs
0.33 cup rolled oats
0.5 scoop vanilla protein powder
0.5 tsp ground cinnamon
0.5 tsp vanilla extract
1 tsp coconut oil
0.5 cup fresh blueberries
PREPARATION
Place the cottage cheese, eggs, rolled oats, protein powder, cinnamon, and vanilla extract into a high-speed blender.
Process the mixture on high for 30-45 seconds until the batter is completely smooth and the oats are finely ground.
Heat a large non-stick skillet or griddle over medium-low heat and add the coconut oil to lightly coat the surface.
Pour the batter onto the hot skillet to form 3 or 4 medium-sized pancakes, ensuring they do not touch.
Cook for 3-4 minutes until small bubbles appear on the surface and the edges look set and matte.
Carefully flip the pancakes and cook for an additional 1-2 minutes until the centers are springy and the outsides are golden.
Transfer the pancakes to a plate and serve immediately topped with the fresh blueberries.