YOUR SOLIN GENERATED RECIPE
Golden Gluten-Free Berry Pancakes
Fluffy gluten-free pancakes whisked with Greek yogurt and protein-rich egg whites, topped with juicy bursting berries and a light drizzle of maple.
INGREDIENTS
0.5 cup Non-fat Greek yogurt
0.5 cup Liquid egg whites
1 scoop Vanilla protein powder
0.25 cup Gluten-free oat flour
0.5 tsp Baking powder
0.25 tsp Cinnamon
1 tsp Coconut oil
0.5 cup Fresh blueberries
1 tsp Pure maple syrup
PREPARATION
In a medium bowl, whisk together the Greek yogurt, liquid egg whites, vanilla protein powder, oat flour, baking powder, and cinnamon until the batter is smooth.
Heat a large non-stick skillet over medium-low heat and melt the coconut oil to lightly coat the surface.
Pour the batter into the skillet to form three or four small pancakes, then gently press a few blueberries into each one.
Cook for 3-4 minutes until small bubbles form on the surface and the edges look set, then carefully flip.
Cook for another 2 minutes until the pancakes are golden brown and cooked through.
Serve warm topped with the remaining fresh berries and a light drizzle of pure maple syrup.