YOUR SOLIN GENERATED RECIPE
High-Protein Blueberry Buttermilk Pancakes
Fluffy oat-based pancakes griddled to golden perfection and bursting with juicy blueberries for a vibrant, protein-packed breakfast.
INGREDIENTS
0.5 cup oat flour
0.5 scoop vanilla protein powder
0.5 cup liquid egg whites
0.5 cup non-fat Greek yogurt
1 tsp baking powder
0.5 tsp ground cinnamon
0.5 cup fresh blueberries
1 tsp coconut oil
PREPARATION
In a medium mixing bowl, whisk together the oat flour, vanilla protein powder, baking powder, and ground cinnamon until well combined.
Add the liquid egg whites and non-fat Greek yogurt to the dry ingredients, stirring until a thick, smooth batter forms.
Gently fold the fresh blueberries into the batter using a spatula.
Heat the coconut oil in a large non-stick skillet or griddle over medium-low heat.
Ladle the batter onto the skillet to form three or four pancakes, using the back of the spoon to spread them slightly.
Cook for 3-4 minutes until small bubbles begin to form on the surface and the edges look set.
Carefully flip the pancakes and cook for an additional 2-3 minutes until golden brown and cooked through.