YOUR SOLIN GENERATED RECIPE
Fluffy Cinnamon Swirl Protein Pancakes with Creamy Yogurt Glaze
Enjoy a light and protein-packed pancake delight featuring a soft, fluffy texture with a delicate cinnamon swirl. Topped with a tangy, creamy Greek yogurt glaze, this dish is a versatile meal option perfect for breakfast, lunch, or dinner.
INGREDIENTS
40 grams Rolled Oats
1 scoop Whey Protein Isolate (Vanilla)
3 large Egg Whites
100 milliliters Unsweetened Almond Milk
0.5 teaspoon Baking Powder
0.5 teaspoon Ground Cinnamon (for batter swirl)
0.5 cup Plain Nonfat Greek Yogurt
PREPARATION
Place the rolled oats in a blender or food processor and pulse until it reaches a flour-like consistency.
In a mixing bowl, combine the oat flour, whey protein isolate, and baking powder.
Add the egg whites and unsweetened almond milk to the dry ingredients. Stir until a smooth, lump-free batter forms.
Heat a non-stick skillet over medium heat. Lightly coat with non-stick spray if needed.
Pour a portion of the batter onto the skillet. Drizzle a small amount of ground cinnamon over the batter in a swirling pattern to create the cinnamon swirl effect.
Cook the pancake for about 2-3 minutes until bubbles form on the surface and the edges begin to set, then flip and cook for an additional 1-2 minutes until golden and cooked through.
Repeat with the remaining batter.
For the glaze, spoon the plain nonfat Greek yogurt into a small bowl. Optionally, stir in a pinch of cinnamon or a zero-calorie sweetener to taste.
Serve the warm pancakes drizzled or topped with the creamy yogurt glaze.