YOUR SOLIN GENERATED RECIPE
Fluffy Golden Buttermilk Pancake Stack
Griddled oat-based pancakes whisked with tangy buttermilk and protein-rich Greek yogurt, cooked until golden brown and topped with a vibrant berry compote.
INGREDIENTS
0.5 cup oat flour
12.5 grams vanilla protein powder
0.5 cup non-fat Greek yogurt
1 large egg
2 large egg whites
0.25 cup low-fat buttermilk
1 tsp baking powder
0.5 tsp vanilla extract
0.25 tsp ground cinnamon
0.13 tsp sea salt
1 tsp ghee
0.5 cup fresh blueberries
PREPARATION
In a large bowl, whisk together the oat flour, vanilla protein powder, baking powder, cinnamon, and sea salt until well combined.
In a separate medium bowl, beat the egg and egg whites, then stir in the Greek yogurt, buttermilk, and vanilla extract until smooth.
Gently fold the wet ingredients into the dry mixture, being careful not to overmix to ensure the pancakes remain light and airy.
Heat a non-stick skillet over medium-low heat and melt the ghee to coat the surface evenly.
Pour 1/4 cup portions of the batter onto the skillet and cook until bubbles form on the surface, then flip and cook until the other side is golden brown.
Serve the warm pancake stack topped with fresh blueberries for a burst of natural sweetness.