YOUR SOLIN GENERATED RECIPE
Fluffy Golden Buttermilk Pancake Stack
Whisked protein-rich batter griddled into airy cakes and topped with juicy blueberries for a breakfast that is satisfyingly sweet and tender.
INGREDIENTS
0.5 cup liquid egg whites
0.5 cup non-fat Greek yogurt
1 scoop vanilla protein powder
0.25 cup oat flour
0.5 tsp baking powder
0.25 tsp cinnamon
1 tsp coconut oil
0.5 cup fresh blueberries
1 tbsp pure maple syrup
0.13 tsp sea salt
PREPARATION
In a large bowl, whisk together the liquid egg whites and Greek yogurt until the mixture is smooth and slightly bubbly.
Sift in the oat flour, vanilla protein powder, baking powder, cinnamon, and sea salt, then stir until the dry ingredients are just incorporated.
Heat a large non-stick skillet over medium-low heat and lightly coat the surface with the coconut oil.
Pour the batter onto the hot skillet in 1/4 cup increments, allowing enough space between each pancake for easy flipping.
Cook until small bubbles begin to form on the surface and the edges look set, then carefully flip and cook for another 1-2 minutes until golden brown.
Stack the warm pancakes on a plate and finish with fresh blueberries and a light drizzle of pure maple syrup.