YOUR SOLIN GENERATED RECIPE
Blueberry Pecan Protein Pancakes
Fluffy protein-packed pancakes griddled to perfection with juicy blueberries and crunchy pecans for a satisfying, nutrient-dense start to your day.
INGREDIENTS
0.5 cup Egg whites
0.5 cup Non-fat Greek yogurt
0.25 cup Rolled oats
0.5 scoop Vanilla protein powder
0.5 tsp Baking powder
0.25 tsp Ground cinnamon
0.25 tsp Sea salt
0.5 cup Fresh blueberries
0.5 oz Chopped pecans
1 tsp Ghee
PREPARATION
Place the egg whites, Greek yogurt, rolled oats, protein powder, baking powder, cinnamon, and sea salt into a high-speed blender.
Process on high until the mixture is completely smooth and the oats have transformed into a fine flour consistency.
Heat a large non-stick skillet or griddle over medium-low heat and add the ghee, swirling to coat the surface evenly.
Pour the batter onto the hot skillet to form three or four medium-sized pancakes.
While the bottom side cooks, sprinkle the fresh blueberries and chopped pecans evenly across the top of each pancake.
Cook for approximately 3 to 4 minutes until small bubbles appear on the surface and the edges look dry and set.
Carefully flip each pancake and cook for another 2 minutes until the second side is golden brown and the center is cooked through.
Transfer the pancakes to a plate and serve immediately while warm.