YOUR SOLIN GENERATED RECIPE
High-Protein Blueberry Oat Pancakes
Fluffy oat-based pancakes blended with Greek yogurt and protein, griddled until golden and bursting with juicy blueberries.
INGREDIENTS
0.5 cup rolled oats
0.5 cup liquid egg whites
0.5 cup non-fat Greek yogurt
1 scoop vanilla protein powder
0.5 tsp baking powder
0.25 tsp ground cinnamon
0.25 tsp sea salt
0.5 cup fresh blueberries
1 tsp coconut oil
1 tbsp pure maple syrup
PREPARATION
Place the rolled oats, liquid egg whites, Greek yogurt, protein powder, baking powder, cinnamon, and sea salt into a high-speed blender.
Blend on high for 30 to 45 seconds until the batter is completely smooth and creamy.
Heat the coconut oil in a large non-stick skillet or griddle over medium-low heat.
Pour the batter into the skillet to form three or four small pancakes, leaving space between each.
Gently press the fresh blueberries into the top of each pancake while the bottom side cooks.
Flip the pancakes once small bubbles begin to form on the surface and the edges look set.
Cook for an additional 1 to 2 minutes until the pancakes are lightly browned and cooked through.
Transfer to a plate and serve immediately with a drizzle of pure maple syrup.