YOUR SOLIN GENERATED RECIPE
Fresh Milled Einkorn Protein Pancakes with Greek Yogurt and Berries
A stack of fluffy pancakes made with nutty einkorn flour and protein-rich egg whites, topped with a dollop of creamy Greek yogurt and bursting blueberries.
INGREDIENTS
1/3 cup Fresh Milled Einkorn Flour
1 large Egg
1/4 cup Egg Whites
1/2 cup Nonfat Greek Yogurt
1/2 cup Fresh Blueberries
1 tbsp Whey Protein Isolate
1 tsp Avocado Oil
1/2 tsp Baking Powder
1/2 tsp Ground Cinnamon
PREPARATION
Whisk together the einkorn flour, whey protein isolate, baking powder, and cinnamon in a medium mixing bowl.
In a separate bowl, beat the whole egg and egg whites together until the mixture is light and slightly frothy.
Gently fold the wet ingredients into the dry ingredients, stirring just until combined to ensure the pancakes remain light and airy.
Heat the avocado oil in a large non-stick skillet over medium-low heat.
Ladle the batter into the skillet to form three to four small pancakes and cook until bubbles begin to form on the surface.
Carefully flip the pancakes and cook for an additional 1-2 minutes until they are golden brown and cooked through.
Plate the warm pancakes and top them with a generous dollop of Greek yogurt and the fresh blueberries.