YOUR SOLIN GENERATED RECIPE
Fluffy Golden Buttermilk Pancake Stack
Whisked oat flour and Greek yogurt pancakes griddled until golden brown, offering a fluffy texture and a hint of sweet vanilla.
INGREDIENTS
0.75 cup liquid egg whites
0.75 cup non-fat Greek yogurt
0.5 cup oat flour
1 tbsp hemp seeds
1 tsp vanilla extract
0.5 tsp baking powder
0.25 tsp sea salt
1 tbsp maple syrup
0.25 cup fresh blueberries
1 tsp coconut oil
PREPARATION
In a medium mixing bowl, whisk together the liquid egg whites, non-fat Greek yogurt, and vanilla extract until the mixture is completely smooth and aerated.
Gently fold in the oat flour, hemp seeds, baking powder, and sea salt until just combined, being careful not to overwork the batter to keep it light.
Warm the coconut oil in a large non-stick skillet or griddle over medium-low heat until shimmering.
Ladle 1/4 cup portions of the batter onto the skillet, leaving space between each pancake, and cook until small bubbles appear on the surface.
Flip the pancakes carefully with a thin spatula and cook for an additional 1-2 minutes until they are golden brown and cooked through.
Stack the warm pancakes on a plate and finish with fresh blueberries and a drizzle of pure maple syrup for a clean, nutrient-dense breakfast.