YOUR SOLIN GENERATED RECIPE
Golden Buttermilk Pancake Stack
Fluffy oat-based pancakes whisked with protein-rich Greek yogurt and egg whites for a silky texture, then pan-seared until golden and topped with fresh berries.
INGREDIENTS
1 cup liquid 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 sea salt
0.25 tsp ground cinnamon
1 tbsp grass-fed ghee
0.5 cup fresh blueberries
PREPARATION
In a large mixing bowl, whisk together the liquid egg whites, non-fat Greek yogurt, and vanilla extract until the mixture is smooth and slightly frothy.
Gently stir in the oat flour, baking powder, sea salt, and ground cinnamon until just combined, being careful not to overmix to maintain a light texture.
Heat a large non-stick skillet or griddle over medium-low heat and add the grass-fed ghee, swirling to coat the pan evenly.
Pour the batter onto the skillet in 1/4-cup increments, allowing enough space between pancakes for easy flipping.
Cook for 2 to 3 minutes until small bubbles appear on the surface and the edges look set, then carefully flip with a spatula.
Cook for an additional 1 to 2 minutes until the pancakes are golden brown and cooked through.
Plate the stack immediately and top with fresh blueberries for a natural burst of sweetness.