YOUR SOLIN GENERATED RECIPE
Berry Protein Pancakes with Greek Yogurt
Start your morning with these light and fluffy berry protein pancakes. The oats and egg whites create a delicate base, while a dollop of nonfat Greek yogurt and a handful of fresh mixed berries add a burst of flavor and natural sweetness. Finished with just a hint of vanilla and a touch of olive oil, this meal is perfectly balanced to fuel your day without weighing you down.
INGREDIENTS
1/2 cup rolled oats (dry)
3 large egg whites
1/2 cup nonfat Greek yogurt
1/2 cup mixed berries
1 tsp olive oil
1/2 tsp baking powder
1/4 tsp vanilla extract
PREPARATION
Add the rolled oats to a blender or food processor and pulse until they form a coarse flour.
Combine the oat flour, egg whites, baking powder, and vanilla extract in a bowl. Stir until just combined; the batter will be slightly lumpy.
Gently fold in the nonfat Greek yogurt to keep the batter light and airy.
Heat a non-stick skillet over medium heat and add the olive oil, swirling to coat the surface.
Pour small ladles of the batter onto the skillet, forming pancakes of your desired size. Cook until bubbles form on the surface and the edges begin to set, about 2 minutes.
Flip the pancakes and cook for an additional 1-2 minutes until golden brown and cooked through.
Plate the pancakes and top with the fresh mixed berries. Serve immediately.