YOUR SOLIN GENERATED RECIPE
Fluffy Golden Gluten-Free Pancakes
Griddled oat flour and Greek yogurt pancakes are protein-packed, boasting a satisfyingly golden-brown finish.
INGREDIENTS
0.75 cup Greek yogurt
1 large egg
0.5 cup egg whites
0.5 cup gluten-free oat flour
1 tsp baking powder
1 tsp vanilla extract
0.5 tsp ground cinnamon
0.13 tsp sea salt
1 tsp coconut oil
PREPARATION
In a large bowl, whisk together the Greek yogurt, egg, egg whites, and vanilla extract until the mixture is smooth and well-combined.
Sift in the gluten-free oat flour, baking powder, ground cinnamon, and sea salt, stirring gently until just incorporated to keep the batter airy.
Heat a non-stick skillet or griddle over medium-low heat and lightly coat with the coconut oil.
Pour approximately 0.25 cup of batter for each pancake onto the hot surface, leaving space between them.
Cook for 3-4 minutes until small bubbles form on the surface and the edges appear set, then flip carefully.
Continue cooking for another 2-3 minutes until the underside is golden and the center is cooked through.
Serve warm, topped with your favorite fresh berries or a drizzle of sugar-free syrup if desired.