YOUR SOLIN GENERATED RECIPE
Fluffy Golden Buttermilk Pancakes with Berries
Whisked oats and protein-rich Greek yogurt create these fluffy pancakes, griddled until golden and topped with a vibrant burst of fresh berries.
INGREDIENTS
0.5 cup rolled oats
1 cup egg whites
0.5 cup nonfat Greek yogurt
1 tsp baking powder
0.25 tsp sea salt
0.25 tsp vanilla extract
0.5 tsp ground cinnamon
1 tsp coconut oil
0.5 cup fresh blueberries
1 tbsp pure maple syrup
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, baking powder, sea salt, vanilla extract, and cinnamon to the blender; process until the batter is completely smooth.
Heat a large non-stick skillet or griddle over medium-low heat and lightly coat with the coconut oil.
Pour the batter into the skillet to form four medium-sized pancakes, leaving space between each to allow for even cooking.
Cook for 3-4 minutes until small bubbles form on the surface and the edges appear set and matte.
Carefully flip the pancakes and cook for an additional 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 and a drizzle of pure maple syrup.