YOUR SOLIN GENERATED RECIPE
Fluffy Golden Buttermilk Pancake Stack
Griddle-cooked pancakes made with protein-rich Greek yogurt and buttermilk, offering a cloud-like texture that pairs perfectly with fresh, bursting blueberries.
INGREDIENTS
0.5 cup non-fat Greek yogurt
0.5 cup egg whites
0.25 cup low-fat buttermilk
1 scoop vanilla protein powder
0.25 cup oat flour
1 tsp baking powder
0.25 tsp sea salt
0.5 tsp vanilla extract
1 tsp ghee
0.5 cup fresh blueberries
PREPARATION
In a large mixing bowl, whisk together the Greek yogurt, egg whites, buttermilk, and vanilla extract until the mixture is completely smooth.
Sift the vanilla protein powder, oat flour, baking powder, and sea salt into the wet ingredients.
Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix to maintain the airy texture.
Heat a large non-stick griddle or skillet over medium-low heat and melt the ghee to coat the surface evenly.
Using a 1/4 cup measure, pour the batter onto the griddle for each pancake, leaving space between them for flipping.
Cook for 2-3 minutes until small bubbles appear on the surface and the edges look set and matte.
Carefully flip the pancakes and cook for another 1-2 minutes until both sides are a beautiful golden brown.
Transfer the warm stack to a plate and top with the fresh blueberries before serving.