YOUR SOLIN GENERATED RECIPE
Protein-Packed Gluten-Free Blueberry Pancakes
Fluffy oat-based pancakes griddled to a golden brown and bursting with juicy, warm blueberries for a satisfying morning meal.
INGREDIENTS
0.5 cup oat flour
1 scoop vanilla protein powder
0.5 cup liquid egg whites
0.25 cup plain non-fat Greek yogurt
0.5 cup fresh blueberries
0.5 tsp baking powder
0.25 tsp ground cinnamon
1 tsp vanilla extract
1 tsp coconut oil
0.13 tsp sea salt
PREPARATION
In a large mixing bowl, whisk together the oat flour, vanilla protein powder, baking powder, ground cinnamon, and sea salt until well combined.
Add the liquid egg whites, plain Greek yogurt, and vanilla extract to the dry mixture, stirring until a thick, smooth batter forms.
Carefully fold the fresh blueberries into the batter using a spatula to ensure they are evenly distributed without crushing them.
Heat a large non-stick skillet over medium heat and add the coconut oil, swirling to coat the surface evenly.
Scoop approximately 1/4 cup of batter onto the hot skillet for each pancake, leaving space between them to allow for easy flipping.
Cook for 2-3 minutes until small bubbles begin to form on the surface and the edges appear set.
Flip the pancakes gently and cook for an additional 1-2 minutes until both sides are golden brown and the center is firm.