YOUR SOLIN GENERATED RECIPE
Golden Maple-Glazed Pancake Stacks
Fluffy oat-based pancakes blended with protein-rich Greek yogurt and egg whites, griddled until golden and drizzled with a sweet maple glaze for a satisfying morning meal.
INGREDIENTS
0.5 cup rolled oats
0.5 cup egg whites
0.5 cup non-fat Greek yogurt
0.5 scoop vanilla protein powder
1 tsp baking powder
0.5 tsp ground cinnamon
0.25 tsp sea salt
1 tsp coconut oil
1 tbsp pure maple syrup
0.5 cup fresh blueberries
PREPARATION
Combine the rolled oats, egg whites, Greek yogurt, protein powder, baking powder, cinnamon, and sea salt in a high-speed blender.
Process the mixture on high for 30-45 seconds until the batter is completely smooth and the oats are pulverized.
Heat a large non-stick skillet over medium heat and add the coconut oil, swirling to coat the pan evenly.
Pour the batter into the skillet to form three medium-sized pancakes, ensuring they do not touch.
Cook for 2-3 minutes until small bubbles form on the surface and the edges appear set and matte.
Carefully flip each pancake and cook for an additional 1-2 minutes until both sides are a deep golden brown.
Stack the pancakes on a plate, top with the fresh blueberries, and finish with a drizzle of pure maple syrup.