YOUR SOLIN GENERATED RECIPE
Fluffy Berry Pancake Stacks
Whisked oat and Greek yogurt batter griddled into golden, pillowy stacks bursting with juicy blueberries for a naturally sweet morning treat.
INGREDIENTS
0.25 cup Oat flour
0.5 cup Non-fat Greek yogurt
1 large Egg
0.5 cup Egg whites
1 tsp Baking powder
0.25 tsp Ground cinnamon
1 tsp Vanilla extract
0.5 cup Fresh blueberries
0.25 tsp Coconut oil
0.5 tbsp Pure maple syrup
PREPARATION
In a large mixing bowl, whisk together the oat flour, baking powder, and ground cinnamon until well combined.
In a separate bowl, beat the egg and egg whites together, then stir in the Greek yogurt and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just incorporated, being careful not to over-mix.
Fold in half of the fresh blueberries into the batter.
Heat the coconut oil in a large non-stick skillet or griddle over medium-low heat.
Ladle approximately 1/4 cup of batter per pancake onto the hot surface and press the remaining blueberries into the top of each pancake.
Cook for 3-4 minutes until small bubbles form on the surface and the edges look set.
Carefully flip the pancakes and cook for another 2-3 minutes until golden brown and cooked through.
Stack the pancakes on a plate and serve warm with a drizzle of pure maple syrup.