Name: Blueberry Protein Pancakes with Maple Syrup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.25 cup oat flour; 0.5 cup non-fat Greek yogurt; 1 large egg; 0.75 cup liquid egg whites; 0.5 cup fresh blueberries; 0.5 tbsp pure maple syrup; 0.25 tsp coconut oil; 1 tsp vanilla extract; 1 tsp baking powder; 0.25 tsp sea salt; 0.25 tsp ground cinnamon

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 oat-based pancakes griddled with fresh blueberries and served with a drizzle of amber maple syrup for a vibrant morning start.

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NUTRITION

Protein

52.4g

Fat

8.3g

Carbs

48.7g

SERVINGS

1 serving

INGREDIENTS

0.25 cup oat flour

0.5 cup non-fat Greek yogurt

1 large egg

0.75 cup liquid egg whites

0.5 cup fresh blueberries

0.5 tbsp pure maple syrup

0.25 tsp coconut oil

1 tsp vanilla extract

1 tsp baking powder

0.25 tsp sea salt

0.25 tsp ground cinnamon

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PREPARATION

1
In a large bowl, whisk together the Greek yogurt, egg, egg whites, and vanilla extract until the mixture is smooth.
2
Add the oat flour, baking powder, sea salt, and cinnamon to the wet ingredients, stirring until just combined.
3
Gently fold the fresh blueberries into the batter using a spatula to avoid crushing them.
4
Heat the coconut oil in a large non-stick skillet over medium heat until it shimmers.
5
Pour 0.25 cup portions of batter onto the skillet and cook for 2-3 minutes until bubbles form on the surface.
6
Flip the pancakes and cook for another 2 minutes until they are golden brown and cooked through.
7
Serve the warm pancakes immediately with a drizzle of pure maple syrup.