Name: High-Protein Gluten-Free Blueberry Pancakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup nonfat Greek yogurt; 1 large egg; 0.25 cup egg whites; 0.33 cup gluten-free oat flour; 1 tsp baking powder; 0.5 tsp ground cinnamon; 1 tsp vanilla extract; 0.25 cup fresh blueberries; 1 tbsp hemp hearts; 1 tsp coconut oil; 1 pinch sea salt

High-Protein Gluten-Free Blueberry Pancakes

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

YOUR SOLIN GENERATED RECIPE

High-Protein Gluten-Free Blueberry Pancakes

Fluffy gluten-free pancakes griddled to a golden brown, bursting with juicy blueberries and powered by protein-rich Greek yogurt.

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NUTRITION

Protein

32.9g

Fat

15.5g

Carbs

37.3g

SERVINGS

1 serving

INGREDIENTS

0.5 cup nonfat Greek yogurt

1 large egg

0.25 cup egg whites

0.33 cup gluten-free oat flour

1 tsp baking powder

0.5 tsp ground cinnamon

1 tsp vanilla extract

0.25 cup fresh blueberries

1 tbsp hemp hearts

1 tsp coconut oil

1 pinch sea salt

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PREPARATION

1
In a medium mixing bowl, whisk together the Greek yogurt, egg, egg whites, and vanilla extract until the mixture is completely smooth.
2
Add the gluten-free oat flour, baking powder, ground cinnamon, sea salt, and hemp hearts to the wet ingredients, stirring until just combined.
3
Gently fold in the fresh blueberries using a spatula, taking care not to overwork the batter so the pancakes stay light.
4
Heat the coconut oil in a large non-stick skillet or griddle over medium-low heat until shimmering.
5
Ladle approximately 1/4 cup of batter per pancake onto the skillet, leaving space between them for easy flipping.
6
Cook for 3-4 minutes until small bubbles appear on the surface and the edges look set, then flip carefully.
7
Cook the second side for another 1-2 minutes until golden brown and firm to the touch, then serve immediately.