YOUR SOLIN GENERATED RECIPE
Fluffy Golden Buttermilk Pancake Stack
Griddle-cooked oat and yogurt pancakes offer a protein-packed stack with a light, airy texture and a hint of sweet vanilla.
INGREDIENTS
0.5 cup oat flour
0.5 scoop vanilla whey protein powder
0.5 cup non-fat Greek yogurt
0.25 cup liquid egg whites
1 large egg
0.5 tsp baking powder
0.25 tsp sea salt
1 tsp vanilla extract
0 tsp ghee
0.5 cup fresh blueberries
PREPARATION
In a medium bowl, whisk together the oat flour, vanilla protein powder, baking powder, and sea salt until well combined.
In a separate bowl, mix the Greek yogurt, egg whites, whole egg, and vanilla extract until the mixture is smooth.
Gently fold the wet ingredients into the dry ingredients, being careful not to over-mix to maintain a fluffy consistency.
Heat a non-stick skillet over medium-low heat and melt the ghee to coat the surface evenly.
Pour 1/4 cup of batter for each pancake onto the skillet and cook until small bubbles form on the surface.
Flip the pancakes carefully and cook for another 1-2 minutes until they reach a beautiful golden-brown color.
Serve the warm stack immediately topped with fresh blueberries for a burst of natural sweetness.