YOUR SOLIN GENERATED RECIPE
Fluffy Golden Buttermilk Pancakes with Berries
Whisked oat flour and Greek yogurt create these protein-packed pancakes, griddled until golden and topped with juicy, bursting blueberries for a vibrant morning treat.
INGREDIENTS
0.5 cup Oat flour
1 cup Non-fat Greek yogurt
0.5 cup Egg whites
1 tsp Baking powder
1 tsp Vanilla extract
0.13 tsp Sea salt
1 tsp Coconut oil
0.5 cup Fresh blueberries
0.5 tbsp Maple syrup
PREPARATION
In a large mixing bowl, whisk together the oat flour, baking powder, and sea salt until well combined.
Add the Greek yogurt, egg whites, and vanilla extract to the dry ingredients, stirring until a smooth, thick batter forms.
Heat a large non-stick skillet or griddle over medium-low heat and lightly coat the surface with coconut oil.
Ladle approximately 1/4 cup of batter per pancake onto the hot skillet, leaving space between each.
Cook for 3-4 minutes until bubbles begin to form on the surface and the edges look set.
Carefully flip the pancakes and cook for an additional 2 minutes until the other side is a deep golden brown.
Transfer the pancakes to a plate and top with fresh blueberries and a light drizzle of maple syrup.