YOUR SOLIN GENERATED RECIPE
Fluffy Golden Buttermilk Pancake Stack
Whisked egg whites and Greek yogurt create a protein-packed batter, griddled until golden brown and topped with juicy fresh raspberries for a bright, tangy finish.
INGREDIENTS
0.5 cup liquid egg whites
0.5 cup non-fat Greek yogurt
1 scoop vanilla whey protein powder
2 tbsp coconut flour
0.5 tsp baking powder
1 tsp lemon juice
1 tsp vanilla extract
1 tsp avocado oil
0.5 cup fresh raspberries
PREPARATION
In a medium bowl, whisk together the liquid egg whites, Greek yogurt, lemon juice, and vanilla extract until the mixture is smooth and slightly frothy.
Sift in the vanilla protein powder, coconut flour, and baking powder, stirring gently until just combined to maintain a light texture.
Heat a non-stick skillet over medium-low heat and lightly coat with avocado oil.
Pour the batter into the skillet to form three or four small pancakes, cooking for 3-4 minutes until bubbles form on the surface.
Carefully flip the pancakes and cook for another 2 minutes until they are golden brown and firm to the touch.
Stack the warm pancakes on a plate and top with fresh raspberries before serving.