YOUR SOLIN GENERATED RECIPE
Fluffy Protein Pancakes with Berries
Griddle-cooked protein pancakes made with oats and Greek yogurt, topped with a vibrant burst of fresh berries and a hint of vanilla.
INGREDIENTS
0.5 cup Egg whites
0.5 cup Non-fat Greek yogurt
0.25 ounce Vanilla protein powder
0.33 cup Oat flour
1 tsp Baking powder
0.5 tsp Vanilla extract
0.13 tsp Sea salt
1 tsp Coconut oil
0.5 cup Fresh blueberries
PREPARATION
In a high-speed blender, combine the egg whites, Greek yogurt, vanilla protein powder, oat flour, baking powder, vanilla extract, and sea salt.
Blend on high for 30 seconds until the batter is completely smooth and aerated.
Heat a large non-stick griddle or skillet over medium-low heat and add the coconut oil, swirling to coat the surface.
Pour the batter onto the griddle to form four medium-sized pancakes, leaving space between each.
Gently press half of the fresh blueberries into the top of the wet batter.
Cook for 3-4 minutes until small bubbles form on the surface and the edges look set.
Carefully flip the pancakes and cook for another 2 minutes until golden brown and firm to the touch.
Transfer to a plate and garnish with the remaining fresh blueberries before serving.