YOUR SOLIN GENERATED RECIPE
Fluffy Golden Buttermilk Pancakes with Berries
Whisked oat flour and Greek yogurt create these protein-packed pancakes, griddled until golden brown and topped with juicy, sun-ripened berries.
INGREDIENTS
0.5 cup oat flour
0.75 cup non-fat Greek yogurt
0.33 cup egg whites
1 large egg
1 tsp vanilla extract
0.5 tsp baking powder
0.25 tsp sea salt
1 tsp ghee
0.25 cup fresh blueberries
0.25 cup fresh raspberries
1 tbsp pure maple syrup
PREPARATION
In a large mixing bowl, whisk together the oat flour, baking powder, and sea salt until well combined.
In a separate medium bowl, beat the egg and egg whites together, then stir in the Greek yogurt and vanilla extract until the mixture is smooth.
Gently fold the wet ingredients into the dry ingredients using a spatula until just combined, taking care not to overmix the batter.
Heat a large 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 2-3 minutes until small bubbles begin to form on the surface and the edges appear set.
Carefully flip the pancakes and cook for an additional 1-2 minutes until they are fluffy and golden brown on both sides.
Transfer to a plate and serve immediately topped with fresh blueberries, raspberries, and a drizzle of pure maple syrup.