YOUR SOLIN GENERATED RECIPE
Fluffy Golden Protein Pancakes with Berries
Whisked oat and Greek yogurt batter griddled into fluffy cakes, topped with a vibrant burst of fresh berries and a hint of warm cinnamon.
INGREDIENTS
0.5 cup rolled oats
0.5 cup non-fat Greek yogurt
2 large eggs
0.5 cup liquid egg whites
1 tbsp ground flaxseed
0.5 tsp baking powder
0.5 tsp ground cinnamon
1 tsp vanilla extract
0.5 cup fresh blueberries
1 tsp coconut oil
PREPARATION
Place the rolled oats into a high-speed blender and pulse until they reach a fine, flour-like consistency.
Add the Greek yogurt, whole eggs, liquid egg whites, ground flaxseed, baking powder, cinnamon, and vanilla extract to the blender.
Process the mixture on medium speed until the batter is completely smooth and well-incorporated.
Heat the coconut oil in a large non-stick skillet or griddle over medium-low heat until shimmering.
Pour the batter into the skillet to form small circles, cooking until bubbles begin to form on the surface and the edges appear set.
Carefully flip each pancake and cook for another 1-2 minutes until they are golden brown and cooked through.
Serve the pancakes warm, topped with a generous handful of fresh blueberries.