YOUR SOLIN GENERATED RECIPE
Fluffy Green Spinach Pancakes with Berries
Oat-based pancakes blended with vibrant spinach and protein-rich egg whites, griddled until golden and topped with juicy fresh berries.
INGREDIENTS
0.5 cup rolled oats
1 cup egg whites
0.5 cup non-fat Greek yogurt
1 cup fresh spinach
1 tsp baking powder
1 tsp ground cinnamon
1 tsp vanilla extract
1 tsp coconut oil
0.5 cup fresh blueberries
PREPARATION
Place the rolled oats, egg whites, Greek yogurt, fresh spinach, baking powder, cinnamon, and vanilla extract into a high-speed blender.
Process on high for 30 to 45 seconds until the batter is completely smooth and a vibrant green color.
Heat a large non-stick skillet over medium-low heat and lightly coat the surface with the coconut oil.
Pour the batter into the skillet to form 3 or 4 medium-sized pancakes, ensuring there is enough space between them for flipping.
Cook for 3 to 4 minutes until small bubbles appear on the surface and the edges are firm and set.
Carefully flip each pancake with a spatula and cook for an additional 2 minutes until the centers are cooked through.
Transfer the pancakes to a plate and serve immediately topped with the fresh blueberries.