YOUR SOLIN GENERATED RECIPE
Golden Maple-Glazed Pancake Stack
Protein-packed pancakes whisked with Greek yogurt and oat flour, then griddled until golden and drizzled with a warm, velvety maple glaze.
INGREDIENTS
1 cup egg whites
0.5 cup non-fat Greek yogurt
0.25 cup oat flour
10 gram vanilla protein powder
0.5 tsp baking powder
0.25 tsp sea salt
0.25 tsp ground cinnamon
1 tsp ghee
1 tbsp pure maple syrup
0.25 cup fresh blueberries
PREPARATION
In a large mixing bowl, whisk together the egg whites and non-fat Greek yogurt until the mixture is smooth and aerated.
Sift the oat flour, vanilla protein powder, baking powder, sea salt, and ground cinnamon into the wet ingredients.
Gently fold the dry ingredients into the yogurt mixture until just combined, being careful not to over-mix the batter.
Heat a large non-stick skillet over medium-low heat and add the ghee, swirling to coat the bottom of the pan evenly.
Pour approximately 1/4 cup of batter for each pancake into the skillet, cooking 2-3 at a time to avoid crowding.
Cook for 3-4 minutes until small bubbles form on the surface and the edges appear set and matte.
Carefully flip each pancake and cook for an additional 1-2 minutes until the centers are springy and the bottoms are golden brown.
Stack the warm pancakes on a plate, top with fresh blueberries, and finish with a drizzle of pure maple syrup.