YOUR SOLIN GENERATED RECIPE
Blueberry Pancakes with Maple Syrup
Fluffy protein-packed pancakes whisked with Greek yogurt and vanilla, bursting with juicy blueberries and finished with a drizzle of amber maple syrup.
INGREDIENTS
0.5 cup Liquid egg whites
0.5 cup Non-fat Greek yogurt
0.5 cup Oat flour
1 scoop Vanilla whey protein powder
1 tsp Baking powder
0.5 tsp Ground cinnamon
0.5 cup Fresh blueberries
1 tbsp Pure maple syrup
1 tsp Avocado oil
PREPARATION
In a medium bowl, whisk together the liquid egg whites and non-fat Greek yogurt until smooth.
Add the vanilla protein powder, oat flour, baking powder, and cinnamon to the wet ingredients, stirring until just combined.
Heat a large non-stick skillet over medium-low heat and lightly coat with the avocado oil.
Pour the batter into the skillet to form three medium pancakes and immediately press the fresh blueberries into the top of each.
Cook for 3 to 4 minutes until bubbles form on the surface and the edges are set, then carefully flip.
Cook for an additional 2 minutes until golden brown and firm to the touch.
Transfer to a plate and serve immediately with a drizzle of pure maple syrup.