YOUR SOLIN GENERATED RECIPE
Cinnamon Roll Pancake Bowl
Fluffy oat-based pancake bites are pan-seared until golden, then tossed in a warm cinnamon-maple glaze and finished with a creamy protein drizzle.
INGREDIENTS
0.5 cup oat flour
3 tbsp vanilla protein powder
0.5 cup liquid egg whites
0.25 cup plain Greek yogurt
0.5 tsp baking powder
1 tsp ground cinnamon
0.5 tsp ground cinnamon
1 tbsp maple syrup
2 tbsp plain Greek yogurt
1 tsp coconut oil
PREPARATION
In a medium bowl, whisk together the oat flour, vanilla protein powder, liquid egg whites, 0.25 cup of Greek yogurt, baking powder, and 1 teaspoon of ground cinnamon until a smooth batter forms.
Heat the coconut oil in a large non-stick skillet over medium heat.
Pour the batter into the skillet to form one large pancake and cook for 3 to 4 minutes until bubbles form on the surface and the edges are set.
While the pancake cooks, stir together the maple syrup and the remaining 0.5 teaspoon of ground cinnamon in a small ramekin.
Flip the pancake and immediately use a spatula to chop it into bite-sized squares directly in the pan.
Drizzle the cinnamon-maple mixture over the pancake pieces and toss for 1 to 2 minutes until the edges are caramelized and fragrant.
In a separate small bowl, whisk the remaining 2 tablespoons of Greek yogurt with a teaspoon of water until it reaches a pourable glaze consistency.
Transfer the warm pancake bites to a bowl and drizzle with the yogurt glaze before serving immediately.