Name: Blueberry Protein Pancakes with Maple Syrup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 scoop vanilla protein powder; 1 large egg; 1 tbsp gluten-free oat flour; 0.25 cup fresh blueberries; 0.5 tsp baking powder; 0.25 tsp ground cinnamon; 1 tbsp pure maple syrup; 1 tsp coconut oil; 0.06 tsp sea salt

Blueberry Protein Pancakes with Maple Syrup

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Blueberry Protein Pancakes with Maple Syrup

Fluffy gluten-free pancakes pan-seared with bursting blueberries and finished with a drizzle of amber maple syrup for a satisfyingly sweet morning.

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NUTRITION

Protein

30.1g

Fat

11.5g

Carbs

29.6g

SERVINGS

1 serving

INGREDIENTS

1 scoop vanilla protein powder

1 large egg

1 tbsp gluten-free oat flour

0.25 cup fresh blueberries

0.5 tsp baking powder

0.25 tsp ground cinnamon

1 tbsp pure maple syrup

1 tsp coconut oil

0.06 tsp sea salt

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PREPARATION

1
In a medium mixing bowl, whisk together the vanilla protein powder, egg, oat flour, baking powder, cinnamon, and sea salt until a smooth, thick batter forms.
2
Gently fold the fresh blueberries into the batter using a spatula, being careful not to crush the berries.
3
Heat the coconut oil in a non-stick skillet over medium-low heat until the oil is shimmering and the pan is evenly coated.
4
Pour the batter into the skillet to form two or three small pancakes, leaving space between them to allow for easy flipping.
5
Cook for 2-3 minutes until small bubbles begin to form on the surface and the edges appear set.
6
Carefully flip the pancakes and cook for an additional 1-2 minutes until they are golden brown and firm to the touch.
7
Transfer the pancakes to a plate and serve immediately with a drizzle of pure maple syrup.