YOUR SOLIN GENERATED RECIPE
Fluffy Golden Buttermilk Pancake Stack
Whisked egg whites and Greek yogurt create these protein-packed pancakes, griddled to a golden brown and served with a burst of juicy blueberries.
INGREDIENTS
1.25 cup Egg whites
0.5 cup Non-fat Greek yogurt
0.5 cup Oat flour
1 tsp Baking powder
0.5 tsp Vanilla extract
0.25 tsp Ground cinnamon
1 tsp Coconut oil
0.5 cup Fresh blueberries
1 tsp 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 smooth and slightly frothy.
Sift the oat flour, baking powder, and ground cinnamon into the wet ingredients, stirring gently with a spatula until just combined.
Heat a large non-stick skillet or griddle over medium-low heat and lightly coat the surface with the coconut oil.
Pour the batter onto the skillet in 1/4 cup portions, ensuring there is enough space between each pancake for flipping.
Cook for 3-4 minutes until small bubbles form on the surface and the edges appear set and dry.
Carefully flip each pancake and cook for an additional 1-2 minutes until the bottoms are golden brown and the centers are cooked through.
Stack the pancakes on a plate and top with fresh blueberries and a light drizzle of pure maple syrup before serving.