YOUR SOLIN GENERATED RECIPE
Creamy Strawberry Protein Shortcake
Enjoy a lighter take on a classic shortcake with this creamy strawberry protein version. Fluffy protein-rich shortcake made from oat flour, egg white, and a scoop of vanilla protein powder is topped with a luscious layer of nonfat Greek yogurt and fresh, macerated strawberries. The perfect balance of tangy cream and sweet strawberries, this recipe is as nutritious as it is indulgent.
INGREDIENTS
1 scoop Vanilla Protein Powder (30g)
1/4 cup Oat Flour (28g)
1 large Egg White (33g)
1/2 cup Nonfat Greek Yogurt (120g)
1/2 cup sliced Strawberries (83g)
1/4 cup Unsweetened Almond Milk (60g)
1/2 teaspoon Baking Powder (2.5g)
1/2 teaspoon Vanilla Extract (2.5g)
PREPARATION
In a mixing bowl, combine the oat flour, protein powder, baking powder, and vanilla extract.
Add the egg white and unsweetened almond milk to the dry ingredients. Stir until a smooth batter forms.
Preheat a non-stick skillet over medium heat. Lightly coat with cooking spray if needed.
Pour the batter into the skillet, forming a small round shortcake about 4-5 inches in diameter. Cook until bubbles form on the surface and the edges begin to set, about 2-3 minutes.
Carefully flip the shortcake and cook the other side for an additional 2 minutes, or until fully cooked and lightly golden.
Meanwhile, slice the strawberries if not already sliced. In a small bowl, gently toss the sliced strawberries to macerate slightly.
Place the warm shortcake on a plate. Top with nonfat Greek yogurt and then layer the macerated strawberries on top.
Serve immediately and enjoy your Creamy Strawberry Protein Shortcake as a delicious meal any time of day.