YOUR SOLIN GENERATED RECIPE
Golden Buttermilk Kodiak Pancakes
Fluffy protein pancakes griddled until golden brown and bursting with juicy blueberries, served with a dollop of creamy Greek yogurt for a satisfying start.
INGREDIENTS
0.5 cup Kodiak Cakes Buttermilk Mix
0.5 cup Non-fat Greek yogurt
0.5 cup Liquid egg whites
0.5 tsp Ground cinnamon
0.5 tsp Vanilla extract
0.5 cup Fresh blueberries
0 tsp Coconut oil
PREPARATION
In a large mixing bowl, whisk together the Kodiak mix, 0.25 cup of the Greek yogurt, liquid egg whites, cinnamon, and vanilla until the batter is mostly smooth.
Allow the batter to rest for 3 to 5 minutes to let the leavening agents activate, which ensures the pancakes are light and airy.
Heat a large non-stick skillet or griddle over medium-low heat and lightly grease with the coconut oil.
Pour the batter onto the hot skillet in 1/4 cup portions, leaving space between each pancake.
Press several fresh blueberries into the top of each pancake while the first side cooks.
Cook for 2-3 minutes until bubbles form on the surface and the edges appear set, then flip carefully.
Cook for an additional 1-2 minutes until the pancakes are golden brown and firm to the touch.
Transfer to a plate and top with the remaining 0.25 cup of Greek yogurt and any leftover blueberries.