YOUR SOLIN GENERATED RECIPE
Fluffy Golden Protein Pancakes with Berries
Pan-seared oat and Greek yogurt pancakes topped with juicy blueberries for a stack that is incredibly light and airy.
INGREDIENTS
0.5 cup rolled oats
0.5 cup non-fat Greek yogurt
0.5 cup liquid egg whites
0.5 scoop vanilla protein powder
0.5 tsp baking powder
0.25 tsp ground cinnamon
0.25 tsp sea salt
1 tsp coconut oil
0.5 cup fresh blueberries
PREPARATION
Place the rolled oats, Greek yogurt, egg whites, protein powder, baking powder, cinnamon, and sea salt into a high-speed blender.
Blend on high for 30-45 seconds until the batter is completely smooth and the oats are fully pulverized.
Heat the coconut oil in a large non-stick skillet or griddle over medium-low heat until shimmering.
Pour the batter onto the skillet to form 3 or 4 small pancakes, leaving enough space between each to flip.
Cook for 2-3 minutes until small bubbles appear on the surface and the edges look set and matte.
Carefully flip the pancakes and cook for another 1-2 minutes until they are golden brown and cooked through.
Transfer the pancakes to a plate and top with the fresh blueberries before serving immediately.