YOUR SOLIN GENERATED RECIPE
Blueberry Protein Pancakes with Maple Syrup
Fluffy oat-based pancakes blended with Greek yogurt and vanilla protein, studded with juicy bursting blueberries and finished with a drizzle of amber maple syrup.
INGREDIENTS
0.5 cup rolled oats
0.5 cup non-fat Greek yogurt
0.5 cup liquid egg whites
0 scoop vanilla whey protein powder
1 tsp baking powder
0.5 tsp ground cinnamon
1 tsp vanilla extract
0.5 cup fresh blueberries
1 tsp coconut oil
1 tbsp pure maple syrup
PREPARATION
Place the rolled oats, Greek yogurt, egg whites, protein powder, baking powder, cinnamon, and vanilla extract into a high-speed blender.
Process on high until the batter is completely smooth and has thickened slightly.
Heat a large non-stick skillet over medium-low heat and lightly grease with the coconut oil.
Pour the batter into the skillet to form three or four medium pancakes.
Gently press the fresh blueberries into the top of the wet batter on each pancake.
Cook for 2-3 minutes until small bubbles form on the surface and the edges look set.
Carefully flip each pancake and cook for an additional 1-2 minutes until golden brown and cooked through.
Transfer to a plate and serve immediately with a drizzle of pure maple syrup.