YOUR SOLIN GENERATED RECIPE
Fluffy Golden Buttermilk Pancakes with Berries
Whisked buttermilk and Greek yogurt create these protein-packed pancakes, griddled until golden and topped with a vibrant burst of fresh blueberries.
INGREDIENTS
0.5 cup Low-fat buttermilk
0.25 cup Nonfat Greek yogurt
1 large Egg
3 large Egg whites
0.5 cup Oat flour
0.5 tsp Baking powder
0.5 tsp Vanilla extract
0.25 tsp Ground cinnamon
0.13 tsp Sea salt
0.5 cup Fresh blueberries
1 tsp Avocado oil
PREPARATION
In a large mixing bowl, whisk together the nonfat Greek yogurt, low-fat buttermilk, egg, egg whites, and vanilla extract until the mixture is smooth and combined.
Sift in the oat flour, baking powder, ground cinnamon, and sea salt, then stir gently with a spatula until just combined to keep the batter airy.
Heat a non-stick griddle or large skillet over medium-low heat and lightly coat the surface with avocado oil.
Pour approximately 1/4 cup of batter for each pancake onto the hot surface, ensuring there is enough space between them for flipping.
Gently press several fresh blueberries into the top of each pancake while the first side cooks.
Cook for 2-3 minutes until small bubbles form on the surface and the edges look set, then flip carefully with a wide spatula.
Cook the second side for another 1-2 minutes until the pancakes are golden brown and cooked through.
Serve the pancakes warm, topped with any remaining fresh berries.