YOUR SOLIN GENERATED RECIPE
Fluffy Golden Gluten-Free Pancakes
Whisked egg whites and Greek yogurt create these protein-packed, airy pancakes that boast a golden-brown finish and a hint of warm cinnamon.
INGREDIENTS
0.5 cup Egg whites
0.5 cup Non-fat Greek yogurt
0.33 cup Gluten-free oat flour
1 scoop Vanilla protein powder
1 tsp Baking powder
0.5 tsp Ground cinnamon
0.25 tsp Sea salt
0.5 tsp Ghee
0.25 cup Fresh blueberries
0.5 tbsp Almond butter
PREPARATION
In a large mixing bowl, whisk together the egg whites and non-fat Greek yogurt until the mixture is smooth and slightly frothy.
Sift the gluten-free oat flour, vanilla protein powder, baking powder, ground cinnamon, and sea salt into the wet ingredients.
Gently fold the dry ingredients into the yogurt mixture until just combined, being careful not to over-mix to maintain the airy texture.
Heat a large non-stick skillet over medium-low heat and add the ghee, swirling to coat the pan evenly.
Ladle the batter into the skillet to form three small pancakes and cook for 3-4 minutes until bubbles appear on the surface and the edges look set.
Carefully flip the pancakes and cook for an additional 2 minutes until they are golden-brown and cooked through.
Transfer the pancakes to a plate and garnish with fresh blueberries and a drizzle of creamy almond butter before serving.