YOUR SOLIN GENERATED RECIPE
Fluffy Egg White Protein Pancakes with Berry Compote
Enjoy a light, protein-packed twist on traditional pancakes. These fluffy egg white protein pancakes are naturally leavened with oats and a hint of whey protein isolate, topped with a vibrant berry compote that's delicately sweetened with a touch of maple syrup and a sprinkle of cinnamon. A delicious, balanced meal perfect any time of day.
INGREDIENTS
1 cup Egg Whites
1 scoop Whey Protein Isolate
0.33 cup Rolled Oats (dry measure)
0.5 cup Blueberries
0.5 cup Strawberries
1 tsp Maple Syrup
0.5 tsp Baking Powder
0.25 tsp Ground Cinnamon
PREPARATION
In a blender, combine the egg whites, whey protein isolate, rolled oats, and baking powder. Blend until the mixture is smooth and well combined.
Heat a non-stick skillet over medium heat. Lightly spray with cooking oil if needed.
Pour the batter onto the skillet to form small pancakes. Cook for 2-3 minutes on one side until bubbles form on the surface, then flip and cook for an additional 1-2 minutes until golden and cooked through.
Meanwhile, prepare the berry compote by combining blueberries, strawberries, maple syrup, and ground cinnamon in a small saucepan. Heat over medium-low heat for 3-4 minutes until the berries slightly break down and the compote thickens.
Plate the pancakes and spoon the warm berry compote on top. Serve immediately and enjoy this protein-packed, fluffy treat.