YOUR SOLIN GENERATED RECIPE
Fluffy Golden Buttermilk Pancake Stack
Pan-seared oat and Greek yogurt pancakes cooked until golden brown, offering a light and airy texture that pairs perfectly with fresh berries.
INGREDIENTS
0.5 cup Oat flour
0.5 cup Non-fat Greek yogurt
0.5 cup Liquid egg whites
0.5 scoop Vanilla protein powder
1 tsp Baking powder
0.25 tsp Sea salt
1 tsp Vanilla extract
0.5 tsp Ground cinnamon
1 tsp Ghee
0.25 cup Fresh blueberries
PREPARATION
In a high-speed blender, combine the oat flour, Greek yogurt, liquid egg whites, protein powder, baking powder, sea salt, vanilla extract, and ground cinnamon.
Process the mixture until the batter is completely smooth and creamy.
Allow the batter to rest for approximately 2 to 3 minutes, which helps the oats hydrate and the baking powder activate for maximum fluffiness.
Heat a large non-stick skillet over medium-low heat and melt the ghee, swirling to coat the surface evenly.
Pour the batter into the skillet to form three or four medium-sized pancakes, leaving space between each.
Cook for 3 to 4 minutes until small bubbles form on the surface and the edges appear set and matte.
Carefully flip the pancakes and cook for an additional 1 to 2 minutes until the bottoms are golden brown and the centers are springy.
Transfer the stack to a plate and top with fresh blueberries before serving immediately.