YOUR SOLIN GENERATED RECIPE
Golden Maple-Glazed Pancake Stacks
Fluffy oat and protein pancakes griddled to a golden brown and served with a drizzle of maple syrup and a handful of juicy, bursting blueberries.
INGREDIENTS
0.5 cup Rolled oats
1 scoop Vanilla protein powder
0.5 cup Liquid egg whites
0.25 cup Plain non-fat Greek yogurt
0.5 tsp Baking powder
0.25 tsp Ground cinnamon
1 tsp Maple syrup
0.5 cup Fresh blueberries
1 tsp Coconut oil
PREPARATION
Place the rolled oats in a blender and pulse until they reach a fine, flour-like consistency.
In a medium bowl, whisk together the oat flour, vanilla protein powder, baking powder, and ground cinnamon.
Add the liquid egg whites and Greek yogurt to the dry ingredients, stirring until just combined into a thick batter.
Heat the coconut oil in a large non-stick skillet over medium heat until shimmering.
Pour the batter into the skillet to form three or four small pancakes, then gently press a few blueberries into each one.
Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.
Stack the pancakes on a plate and finish with a light drizzle of maple syrup and the remaining fresh blueberries.