YOUR SOLIN GENERATED RECIPE
Single-Serve Protein Oat Pancakes with Blueberries
Whisked gluten-free oat batter pan-seared with creamy Greek yogurt for a fluffy texture, then finished with a handful of bursting, sweet blueberries.
INGREDIENTS
0.33 cup gluten-free oat flour
0.5 cup plain non-fat Greek yogurt
1 large egg
0.5 cup liquid egg whites
0.5 tbsp ground flaxseed
0.25 tsp baking powder
0.25 tsp ground cinnamon
0.5 tsp vanilla extract
1 tsp coconut oil
0.25 cup fresh blueberries
PREPARATION
In a medium mixing bowl, whisk together the egg, liquid egg whites, and Greek yogurt until the mixture is smooth and well combined.
Stir in the vanilla extract, ground cinnamon, baking powder, and ground flaxseed until fully incorporated.
Gently fold in the gluten-free oat flour until a thick batter forms, then let it rest for 2 minutes to allow the oats to hydrate.
Heat the coconut oil in a small non-stick skillet over medium-low heat until shimmering.
Scoop the batter onto the skillet to form two or three small pancakes, leaving space between each.
Cook for 3 to 4 minutes until the edges appear set and small bubbles form on the surface.
Carefully flip the pancakes and cook for an additional 2 minutes until the other side is golden brown and the center is cooked through.
Transfer the pancakes to a plate and serve immediately topped with the fresh blueberries.