YOUR SOLIN GENERATED RECIPE
Fluffy Golden Buttermilk Pancake Stack
Whisked protein-rich batter griddled into light, airy cakes served with a vibrant burst of fresh blueberries and a hint of warm vanilla.
INGREDIENTS
0.5 cup Egg whites
0.5 cup Non-fat Greek yogurt
0.5 cup Oat flour
1 scoop Vanilla protein powder
1 tsp Baking powder
0.25 tsp Sea salt
0.5 tsp Vanilla extract
1 tsp Coconut oil
0.25 cup Fresh blueberries
PREPARATION
In a large mixing bowl, whisk together the egg whites, non-fat Greek yogurt, and vanilla extract until the mixture is smooth and well combined.
Sift in the oat flour, vanilla protein powder, baking powder, and sea salt, then stir gently until a thick batter forms.
Place a large non-stick skillet over medium heat and melt the coconut oil to lightly coat the surface.
Measure 1/4 cup of batter for each pancake and pour onto the hot skillet, leaving space between each cake.
Cook for 2-3 minutes until small bubbles appear on the surface and the edges look set, then flip carefully.
Continue cooking for another 1-2 minutes until both sides are golden brown and the centers are cooked through.
Transfer the pancakes to a plate and top with fresh blueberries to serve immediately.