YOUR SOLIN GENERATED RECIPE
Blueberry Pancake Breakfast Bowl
Tender protein pancake bites pan-seared until golden, then tossed with fresh blueberries and topped with a dollop of creamy Greek yogurt.
INGREDIENTS
0.5 cup Rolled oats
1 scoop Vanilla protein powder
1 large Egg
0.25 cup Unsweetened almond milk
0.5 tsp Baking powder
0.5 cup Blueberries
0.5 cup Nonfat Greek yogurt
1 tsp Maple syrup
0.25 tsp Ground cinnamon
1 tsp Coconut oil
PREPARATION
Pulse the rolled oats in a high-speed blender until they reach a fine, flour-like consistency.
In a medium bowl, whisk together the oat flour, vanilla protein powder, egg, almond milk, baking powder, and cinnamon until smooth.
Heat the coconut oil in a non-stick skillet over medium heat.
Pour the batter into the skillet to form small silver-dollar sized pancakes, pressing half of the blueberries into the batter as they cook.
Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
Slice the finished pancakes into bite-sized quarters and place them into a serving bowl.
Top the pancake bites with the Greek yogurt, the remaining fresh blueberries, and a light drizzle of maple syrup.