YOUR SOLIN GENERATED RECIPE
Fluffy Golden Protein Pancakes with Berries
Blended and griddle-cooked, these oat and yogurt pancakes provide a pillowy texture complemented by a vibrant burst of fresh berries.
INGREDIENTS
0.5 cup rolled oats
0.5 cup liquid egg whites
0.5 cup nonfat Greek yogurt
0.5 scoop vanilla protein powder
1 tsp baking powder
0.5 tsp ground cinnamon
1 tsp coconut oil
0.5 cup fresh blueberries
PREPARATION
Place the rolled oats into a high-speed blender and pulse until they reach a fine, flour-like consistency.
Add the liquid egg whites, nonfat Greek yogurt, vanilla protein powder, baking powder, and ground cinnamon to the blender.
Blend all ingredients 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 four-inch pancakes, working in batches if necessary to avoid crowding.
Cook for 2-3 minutes until small bubbles appear on the surface and the edges look set.
Carefully flip each pancake and cook for another 1-2 minutes until the bottoms are golden brown and the centers are cooked through.
Transfer the pancakes to a plate and top with the fresh blueberries before serving.