YOUR SOLIN GENERATED RECIPE
High-Protein Blueberry Oat Pancakes
Fluffy oat-based pancakes griddled until golden brown, bursting with juicy blueberries and finished with a drizzle of pure maple syrup.
INGREDIENTS
0.25 cup oat flour
0.5 cup non-fat Greek yogurt
0.5 cup egg whites
1 large egg
0.5 tsp baking powder
0.5 tsp ground cinnamon
0.25 tsp sea salt
0.5 cup fresh blueberries
0.5 tbsp pure maple syrup
0.25 tsp coconut oil
PREPARATION
In a large bowl, whisk together the Greek yogurt, egg whites, and whole egg until the mixture is smooth and well-combined.
Sift in the oat flour, baking powder, ground cinnamon, and sea salt, stirring gently until just incorporated to keep the batter airy.
Gently fold in the fresh blueberries using a spatula, being careful not to overmix or crush the fruit.
Heat the coconut oil in a non-stick skillet or griddle over medium heat until it shimmers and coats the surface evenly.
Pour 1/4 cup portions of batter onto the hot skillet and cook for 3-4 minutes until bubbles form on the surface and the edges are set.
Flip the pancakes and cook for an additional 2 minutes until they are golden brown and cooked through.
Serve the warm pancakes immediately, topped with a drizzle of pure maple syrup for a touch of natural sweetness.