YOUR SOLIN GENERATED RECIPE
High-Protein Blueberry Oat Pancakes
Griddled oat and Greek yogurt pancakes bursting with juicy blueberries, served with a drizzle of amber maple syrup.
INGREDIENTS
1 cup egg whites
0.5 cup non-fat Greek yogurt
0.5 cup oat flour
0.5 cup fresh blueberries
0 tbsp pure maple syrup
0 tsp coconut oil
0.5 tsp vanilla extract
0.5 tsp baking powder
0.13 tsp sea salt
0.25 tsp ground cinnamon
PREPARATION
In a large mixing bowl, whisk together the egg whites and non-fat Greek yogurt until the mixture is smooth and slightly frothy.
Add the oat flour, vanilla extract, baking powder, sea salt, and ground cinnamon to the bowl, stirring until a consistent batter forms.
Gently fold in half of the fresh blueberries, taking care not to crush them, and set the remaining berries aside for topping.
Heat the coconut oil in a large non-stick skillet or griddle over medium heat until melted and shimmering.
Ladle the batter into the skillet to form four equal-sized pancakes, cooking for approximately 3 to 4 minutes until bubbles appear on the surface.
Carefully flip each pancake and cook for an additional 2 minutes until the edges are golden brown and the centers are fully set.
Transfer the pancakes to a plate and garnish with the reserved fresh blueberries and a drizzle of pure maple syrup.