YOUR SOLIN GENERATED RECIPE
Wholesome oat and skyr batter baked until golden and studded with juicy, bursting blueberries for a protein-packed breakfast that feels like cake.
INGREDIENTS
0.66 cup plain skyr
0.66 cup oat flour
1 large egg
0.5 tsp baking powder
0.5 tsp vanilla extract
0.25 tsp ground cinnamon
0.5 cup fresh blueberries
1 tsp coconut oil
PREPARATION
Preheat your oven to 375°F and lightly grease a 6-inch oven-safe skillet or ceramic baking dish with the coconut oil.
In a medium mixing bowl, whisk together the plain skyr and the egg until the mixture is smooth and creamy.
Add the oat flour, baking powder, vanilla extract, and ground cinnamon to the bowl, stirring until a thick, uniform batter forms.
Gently fold in half of the fresh blueberries, being careful not to crush them.
Spread the batter evenly into the prepared skillet and press the remaining blueberries into the top surface.
Bake for 22-25 minutes until the pancake has puffed up and the center is firm and springy to the touch.
Remove from the oven and let it cool for 5 minutes before slicing into wedges or eating directly from the dish.