YOUR SOLIN GENERATED RECIPE
Fluffy Vanilla Egg White Oat Pancakes
Whisked egg whites and oats are griddle-cooked into airy, golden pancakes topped with a burst of juicy blueberries and a hint of maple.
INGREDIENTS
0.5 cup rolled oats
1 cup liquid egg whites
0.5 cup non-fat Greek yogurt
1 tsp vanilla extract
0.5 tsp baking powder
0.25 tsp sea salt
0.5 tbsp ghee
0.5 cup fresh blueberries
1 tsp pure maple syrup
PREPARATION
Pulse the rolled oats in a high-speed blender until they reach a fine, flour-like consistency.
In a medium mixing bowl, whisk together the oat flour, liquid egg whites, Greek yogurt, vanilla extract, baking powder, and sea salt until the batter is smooth.
Heat a large non-stick skillet over medium-low heat and add the ghee, swirling to coat the pan evenly.
Pour the batter into the skillet to form three or four medium-sized pancakes.
Cook for 3-4 minutes until bubbles form on the surface and the edges appear set.
Carefully flip the pancakes and cook for an additional 2 minutes until they are golden brown and cooked through.
Transfer to a plate and serve immediately topped with fresh blueberries and a light drizzle of maple syrup.