YOUR SOLIN GENERATED RECIPE
Golden Buttermilk Pancake Stack
Fluffy oat-based pancakes whisked with tangy Greek yogurt and egg whites, griddled until golden brown and topped with juicy bursting blueberries.
INGREDIENTS
0.5 cup Oat flour
0.5 cup Greek yogurt
0.5 cup Egg whites
10 gram Protein powder
1 tsp Baking powder
0.25 tsp Sea salt
0.25 tsp Cinnamon
1 tsp Ghee
0.5 cup Blueberries
1 tsp Maple syrup
PREPARATION
In a medium mixing bowl, whisk together the oat flour, protein powder, baking powder, sea salt, and cinnamon until well combined.
Add the Greek yogurt and liquid egg whites to the dry ingredients, stirring until a smooth, thick batter forms.
Preheat a non-stick skillet or griddle over medium-low heat and add the ghee, swirling to coat the surface evenly.
Ladle approximately 1/4 cup of batter per pancake onto the hot skillet, leaving space between each.
Cook for 3-4 minutes until small bubbles appear on the surface and the edges look set, then flip carefully.
Cook for an additional 1-2 minutes until the pancakes are golden brown and cooked through.
Stack the pancakes on a plate and garnish with fresh blueberries and a light drizzle of maple syrup.