YOUR SOLIN GENERATED RECIPE
Sweet Protein Pancakes with Berries
Fluffy oat pancakes blended with Greek yogurt and egg whites, served with a vibrant medley of fresh berries and nutty hemp seeds.
INGREDIENTS
0.5 cup Rolled oats
0.5 cup Liquid egg whites
0.5 cup Plain nonfat Greek yogurt
0.5 medium Banana
1 tsp Baking powder
0.5 tsp Ground cinnamon
1 tsp Vanilla extract
1 tsp Coconut oil
0.5 cup Fresh blueberries
0.5 cup Fresh raspberries
1 tbsp Hemp seeds
PREPARATION
Place the rolled oats into a high-speed blender and pulse until they reach a fine, flour-like consistency.
Add the egg whites, Greek yogurt, half a banana, baking powder, cinnamon, and vanilla extract to the blender.
Blend on high until the batter is completely smooth and has thickened slightly.
Heat the coconut oil in a large non-stick skillet over medium-low heat until melted and shimmering.
Pour the batter into the skillet to form three or four medium-sized pancakes, leaving space between them.
Cook for 3-4 minutes until small bubbles form on the surface and the edges look set.
Carefully flip the pancakes and cook for another 2 minutes until the bottoms are golden brown and the centers are cooked through.
Transfer the pancakes to a plate and top with the fresh blueberries, raspberries, and a sprinkle of hemp seeds.