YOUR SOLIN GENERATED RECIPE
Fluffy Golden Buttermilk Pancake Stack
Whisked egg whites and Greek yogurt create these protein-packed pancakes, griddled until they reach a delicate golden brown and served with vibrant fresh berries.
INGREDIENTS
1 cup egg whites
0.5 cup non-fat Greek yogurt
0.25 cup oat flour
0.5 tsp baking powder
0.25 tsp ground cinnamon
0.25 tsp sea salt
0.5 tsp vanilla extract
1 tsp coconut oil
0.5 cup fresh blueberries
1 tbsp pure maple syrup
PREPARATION
In a large mixing bowl, whisk together the egg whites, non-fat Greek yogurt, and vanilla extract until the mixture is completely smooth and slightly frothy.
Add the oat flour, baking powder, ground cinnamon, and sea salt to the wet ingredients, folding gently until just combined to keep the batter airy.
Place a large non-stick skillet over medium-low heat and add the coconut oil, swirling to coat the surface evenly.
Ladle the batter into the skillet to form three or four medium-sized pancakes, ensuring they have enough space to spread.
Cook for approximately 3-4 minutes until small bubbles begin to form on the surface and the edges look set.
Carefully flip each pancake and cook for an additional 2 minutes until the other side is golden and the center is cooked through.
Transfer the pancakes to a plate, stacking them high, and top with the fresh blueberries and a drizzle of pure maple syrup before serving.