Name: Fluffy Gluten-Free Oat Pancakes with Greek Yogurt and Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Gluten-Free Oat Flour; 0.25 cup Unsweetened Almond Milk; 2 tbsp Low-Fat Greek Yogurt; 0.5 cup Fresh Blueberries; 1 tbsp Pure Maple Syrup; 1 tsp Coconut Oil; 0.5 tsp Baking Powder; 0.25 tsp Vanilla Extract; 0.25 tsp Ground Cinnamon

Fluffy Gluten-Free Oat Pancakes with Greek Yogurt and Berries

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

YOUR SOLIN GENERATED RECIPE

Fluffy Gluten-Free Oat Pancakes with Greek Yogurt and Berries

Griddle-cooked oat flour pancakes served with a dollop of creamy Greek yogurt and fresh blueberries, finished with a drizzle of warm maple syrup.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

12.7g

Fat

10.3g

Carbs

68.2g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Gluten-Free Oat Flour

0.25 cup Unsweetened Almond Milk

2 tbsp Low-Fat Greek Yogurt

0.5 cup Fresh Blueberries

1 tbsp Pure Maple Syrup

1 tsp Coconut Oil

0.5 tsp Baking Powder

0.25 tsp Vanilla Extract

0.25 tsp Ground Cinnamon

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Whisk the oat flour, baking powder, and cinnamon in a medium bowl until well combined.
2
Stir in the unsweetened almond milk and vanilla extract until a smooth batter forms.
3
Heat the coconut oil in a non-stick skillet over medium heat.
4
Pour the batter into the skillet to form small pancakes and cook until bubbles appear on the surface.
5
Flip the pancakes and cook for another minute until golden brown.
6
Plate the pancakes and top with a dollop of Greek yogurt, fresh blueberries, and a drizzle of maple syrup.