YOUR SOLIN GENERATED RECIPE
Fluffy Vanilla-Protein Blueberry Pancakes
Enjoy these light and airy pancakes, enriched with vanilla protein powder and fresh blueberries. The blend of ground oats, egg whites, and a hint of banana creates a delightful texture, while the subtle vanilla aroma elevates the flavor. Perfect for a balanced breakfast or any meal of the day, these pancakes offer a delicious way to start your day with sustained energy.
INGREDIENTS
1 scoop Vanilla Whey Protein Isolate (30g)
3 large Egg Whites (≈100g)
0.33 cup Ground Rolled Oats (≈30g)
0.5 cup Unsweetened Almond Milk (≈120g)
0.33 cup Blueberries (≈50g)
0.5 teaspoon Baking Powder (≈2.5g)
0.5 teaspoon Vanilla Extract (≈2.3g)
0.5 medium Banana (≈60g)
1 teaspoon Coconut Oil (≈4.5g)
PREPARATION
In a blender, combine the egg whites, unsweetened almond milk, banana, vanilla extract, and vanilla protein powder. Blend until smooth.
Add the ground rolled oats, baking powder, and a few blueberries to the mixture. Pulse briefly until just combined. Avoid over-blending to maintain a light texture.
Preheat a non-stick skillet over medium heat and add the coconut oil.
Pour pancake batter onto the skillet to form small pancakes, about 3-4 inches in diameter.
Cook until bubbles begin to form on the surface and the edges look set, about 2-3 minutes.
Gently flip the pancakes and cook for an additional 1-2 minutes until golden and cooked through.
Serve the pancakes warm, garnished with the remaining blueberries. Enjoy your delightful, protein-packed pancakes!