YOUR SOLIN GENERATED RECIPE
Golden Buttermilk Pancakes with Berries
Fluffy oat-based pancakes whisked with protein-rich Greek yogurt and egg whites, topped with a vibrant burst of fresh blueberries and a touch of maple syrup.
INGREDIENTS
1 cup Non-fat Greek yogurt
0.5 cup Liquid egg whites
0.5 cup Oat flour
1 tsp Baking powder
0.25 tsp Sea salt
0.5 tsp Vanilla extract
0.5 cup Fresh blueberries
1 tbsp Pure maple syrup
1 tsp Coconut oil
PREPARATION
In a large bowl, whisk together the Greek yogurt, liquid egg whites, and vanilla extract until the mixture is smooth and well combined.
Sift the oat flour, baking powder, and sea salt into the wet ingredients, stirring gently with a spatula until just incorporated to maintain a light texture.
Heat a large non-stick skillet over medium-low heat and add the coconut oil, swirling to coat the surface evenly.
Ladle approximately 0.25 cup of batter per pancake onto the skillet, ensuring they do not touch.
Cook for 3 to 4 minutes until small bubbles appear on the surface and the edges look set, then flip carefully.
Cook for an additional 2 minutes until the pancakes are golden brown and firm to the touch.
Transfer to a plate and garnish with fresh blueberries and a drizzle of pure maple syrup before serving warm.