YOUR SOLIN GENERATED RECIPE
Golden Maple-Glazed Pancake Stacks
Griddled protein pancakes made with oat flour and Greek yogurt, topped with a shimmering maple glaze and fresh, bursting blueberries.
INGREDIENTS
0.75 cup liquid egg whites
0.5 cup non-fat Greek yogurt
0.33 cup oat flour
0.5 scoop vanilla protein powder
0.5 tsp baking powder
0.25 tsp ground cinnamon
1 tsp coconut oil
1 tbsp pure maple syrup
0.5 cup fresh blueberries
0.25 tsp sea salt
PREPARATION
In a medium mixing bowl, whisk together the liquid egg whites and non-fat Greek yogurt until the mixture is smooth and slightly frothy.
Add the oat flour, vanilla protein powder, baking powder, ground cinnamon, and sea salt to the wet ingredients, stirring until just combined to keep the batter airy.
Heat the coconut oil in a large non-stick skillet or griddle over medium-low heat until shimmering.
Ladle the batter into the skillet to form three or four small pancakes, allowing them to cook for 3-4 minutes until bubbles begin to form on the surface.
Carefully flip each pancake and cook for an additional 2 minutes until they are golden brown and firm to the touch.
Stack the pancakes on a plate, drizzle with pure maple syrup, and top with fresh blueberries before serving.