Name: Fluffy Blueberry Pancakes with Maple Syrup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup oat flour; 0.75 cup egg whites; 0.5 cup non-fat Greek yogurt; 15 gram vanilla protein powder; 0.5 cup fresh blueberries; 1 tbsp pure maple syrup; 0.5 tsp baking powder; 0.25 tsp ground cinnamon; 1 tsp coconut oil

Fluffy Blueberry Pancakes with Maple Syrup

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Fluffy Blueberry Pancakes with Maple Syrup

Whisked oat and yogurt batter pan-seared into fluffy cakes bursting with juicy blueberries and finished with a drizzle of amber maple syrup.

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NUTRITION

Protein

53.4g

Fat

9.2g

Carbs

70.1g

SERVINGS

1 serving

INGREDIENTS

0.5 cup oat flour

0.75 cup egg whites

0.5 cup non-fat Greek yogurt

15 gram vanilla protein powder

0.5 cup fresh blueberries

1 tbsp pure maple syrup

0.5 tsp baking powder

0.25 tsp ground cinnamon

1 tsp coconut oil

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PREPARATION

1
In a medium bowl, whisk together the oat flour, vanilla protein powder, baking powder, and ground cinnamon until well combined.
2
Stir in the egg whites and non-fat Greek yogurt, mixing until a smooth, thick batter forms.
3
Gently fold in half of the fresh blueberries, keeping the other half aside for topping.
4
Heat the coconut oil in a large non-stick skillet over medium-low heat until shimmering.
5
Pour the batter into the skillet to form three or four medium-sized pancakes.
6
Cook for 3 to 4 minutes until small bubbles appear on the surface, then flip and cook for another 2 minutes until golden brown.
7
Plate the pancakes and top with the remaining fresh blueberries and a drizzle of pure maple syrup.