YOUR SOLIN GENERATED RECIPE
Protein-Packed Fluffy Scrambled Eggs and Oat Flour Pancake
Lightly whisked eggs scrambled to a creamy finish alongside a fluffy, protein-packed pancake made with wholesome oat flour and tangy Greek yogurt.
INGREDIENTS
2 large eggs
0.75 cup liquid egg whites
0.33 cup oat flour
0.25 cup non-fat Greek yogurt
0.5 tsp baking powder
0.25 tsp vanilla extract
0.25 tsp ground cinnamon
1 tsp grass-fed butter
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
PREPARATION
In a medium bowl, whisk together the oat flour, Greek yogurt, 0.25 cup of the liquid egg whites, baking powder, vanilla extract, and ground cinnamon until a smooth batter forms.
Heat a non-stick skillet over medium-low heat and lightly coat with half of the grass-fed butter.
Pour the batter into the skillet to form one large pancake; cook until small bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
While the pancake finishes, whisk the 2 whole eggs with the remaining 0.5 cup of liquid egg whites, sea salt, and black pepper in a small bowl.
Remove the pancake from the pan and set aside; melt the remaining butter in the same skillet over low heat.
Add the egg mixture to the skillet and stir slowly and constantly with a silicone spatula to create soft, creamy curds.
Plate the fluffy pancake alongside the scrambled eggs and garnish the eggs with freshly chopped chives.