YOUR SOLIN GENERATED RECIPE
Fluffy Vanilla Protein Pancakes with Scrambled Eggs
Whisked oat and vanilla protein batter griddled until golden, served with fluffy scrambled eggs for a protein-packed morning meal.
INGREDIENTS
1 scoop Vanilla protein powder
0.33 cup Rolled oats
3 large Eggs
0.25 cup Plain nonfat Greek yogurt
0.5 tsp Baking powder
0.5 tsp Vanilla extract
0.13 tsp Sea salt
0.13 tsp Black pepper
1 tsp Avocado oil
PREPARATION
Pulse the rolled oats in a high-speed blender until they reach a fine, flour-like consistency.
In a medium mixing bowl, whisk together the oat flour, vanilla protein powder, and baking powder.
Add one egg, the Greek yogurt, and vanilla extract to the dry mixture, stirring until a thick batter forms.
Heat a non-stick skillet over medium-low heat and lightly coat with half of the avocado oil.
Pour the batter into the skillet to form three small pancakes; cook until bubbles appear on the surface, then flip and cook until the other side is golden brown.
While the pancakes cook, whisk the remaining two eggs in a small bowl with the sea salt and black pepper.
Remove the pancakes from the pan and wipe it clean; add the remaining oil and scramble the eggs over medium heat until they are soft and pillowy.
Plate the warm pancakes alongside the scrambled eggs and serve immediately.