YOUR SOLIN GENERATED RECIPE
High-Protein Blueberry Oat Pancakes
Fluffy protein pancakes griddled with fresh blueberries and drizzled with amber maple syrup for a satisfyingly sweet and wholesome start.
INGREDIENTS
0.5 cup non-fat Greek yogurt
0.25 cup egg whites
0.13 cup vanilla protein powder
0.33 cup oat flour
0.5 cup fresh blueberries
0.5 tbsp pure maple syrup
0.25 tsp coconut oil
0.5 tsp baking powder
0.25 tsp ground cinnamon
0.13 tsp sea salt
PREPARATION
In a medium bowl, whisk together the Greek yogurt and egg whites until the mixture is smooth and well combined.
Add the vanilla protein powder, oat flour, baking powder, cinnamon, and sea salt to the wet ingredients, stirring until just incorporated.
Gently fold the fresh blueberries into the batter, being careful not to overmix.
Heat a non-stick griddle or large skillet over medium-low heat and lightly coat with the coconut oil.
Pour the batter onto the griddle in 1/4 cup increments, cooking for 2-3 minutes until small bubbles form on the surface.
Carefully flip the pancakes and cook for another 1-2 minutes until they are golden brown and cooked through.
Serve the pancakes warm, finished with a drizzle of pure maple syrup.