YOUR SOLIN GENERATED RECIPE
Fluffy Golden Protein Pancakes with Berries
Whisked oats and protein-rich Greek yogurt are griddle-cooked into fluffy cakes and topped with a vibrant, juicy berry medley.
INGREDIENTS
0.5 cup rolled oats
0.5 cup egg whites
0.5 cup non-fat Greek yogurt
1 scoop vanilla protein powder
0.5 tsp baking powder
0.25 tsp ground cinnamon
1 tsp coconut oil
0.5 cup fresh blueberries
0.5 cup fresh strawberries
PREPARATION
Place the rolled oats into a high-speed blender and pulse until they reach a fine, flour-like consistency.
Add the egg whites, Greek yogurt, vanilla protein powder, baking powder, and cinnamon to the blender and process until the batter is completely smooth.
Heat the coconut oil in a large non-stick skillet over medium-low heat until melted and shimmering.
Pour the batter into the skillet to form three or four medium-sized pancakes, leaving space between them.
Cook for 2-3 minutes until small bubbles begin to form on the surface and the edges look set.
Carefully flip the pancakes and cook for an additional 1-2 minutes until both sides are golden brown and the center is cooked through.
Transfer the pancakes to a plate and top with the fresh blueberries and sliced strawberries before serving.