YOUR SOLIN GENERATED RECIPE
Fluffy Gluten-Free Blueberry Pancakes
Whisked oat flour and Greek yogurt create these protein-packed pancakes, studded with juicy blueberries that burst with every bite for a satisfying morning meal.
INGREDIENTS
0.75 cup gluten-free oat flour
0.75 cup liquid egg whites
0.5 cup non-fat Greek yogurt
1 tsp baking powder
0.25 tsp sea salt
0.5 tsp vanilla extract
0.5 cup fresh blueberries
1 tsp coconut oil
0.5 tbsp pure maple syrup
PREPARATION
In a large bowl, whisk together the gluten-free oat flour, baking powder, and sea salt until well combined.
Add the liquid egg whites, non-fat Greek yogurt, and vanilla extract to the dry ingredients, whisking until a smooth batter forms.
Gently fold the fresh blueberries into the batter using a spatula to keep them intact.
Heat the coconut oil in a large non-stick skillet over medium-low heat until melted and shimmering.
Scoop approximately 1/4 cup of batter per pancake onto the skillet, leaving space between each.
Cook for 3-4 minutes until small bubbles form on the surface and the edges look set.
Flip carefully and cook for an additional 2-3 minutes until the pancakes are golden brown and cooked through.
Serve the warm pancakes immediately with a light drizzle of pure maple syrup.