YOUR SOLIN GENERATED RECIPE
Fluffy Oat Flour Pancakes with Berries
Griddled oat flour and protein-rich Greek yogurt create these golden, fluffy pancakes bursting with juicy blueberries and a hint of warm vanilla.
INGREDIENTS
0.4 cup oat flour
0.5 cup Greek yogurt
0.5 cup egg whites
15 gram protein powder
1 tsp baking powder
0.5 tsp vanilla extract
0.5 cup blueberries
0.5 tbsp hemp seeds
0.25 tsp coconut oil
0.25 tsp sea salt
PREPARATION
In a large bowl, whisk together the oat flour, protein powder, baking powder, and sea salt until well combined.
Add the Greek yogurt, egg whites, and vanilla extract to the dry ingredients, stirring until a smooth batter forms.
Gently fold half of the blueberries into the pancake batter.
Heat the coconut oil in a large non-stick skillet or griddle over medium-low heat.
Pour the batter into the skillet to form three or four medium-sized pancakes.
Cook for 3-4 minutes until bubbles appear on the surface and the edges look set.
Flip carefully and cook for another 2-3 minutes until the pancakes are golden brown and cooked through.
Serve immediately topped with the remaining fresh blueberries and a sprinkle of hemp seeds.