YOUR SOLIN GENERATED RECIPE
Fluffy Golden Buttermilk Pancake Stack
Griddled high-protein pancakes made with Greek yogurt and oat flour, offering a light and airy texture that pairs perfectly with fresh blueberries.
INGREDIENTS
0.5 cup egg whites
0.5 cup non-fat Greek yogurt
0.25 cup oat flour
0.5 scoop vanilla protein powder
1 tsp baking powder
0.5 tsp ground cinnamon
1 tsp vanilla extract
1 tsp coconut oil
0.5 cup fresh blueberries
0.25 tsp sea salt
PREPARATION
In a medium bowl, whisk together the egg whites, Greek yogurt, and vanilla extract until the mixture is smooth and well combined.
Add the oat flour, vanilla protein powder, baking powder, ground cinnamon, and sea salt to the bowl, stirring until the dry ingredients are just incorporated.
Heat a large non-stick skillet or griddle over medium-low heat and add the coconut oil, swirling to coat the surface evenly.
Pour the batter onto the hot skillet in 1/4 cup increments, leaving enough space between each pancake for slight spreading.
Cook for 2 to 3 minutes until small bubbles begin to form on the surface, then flip and cook for another 1 to 2 minutes until golden brown.
Transfer the pancakes to a plate and serve the warm stack immediately topped with fresh blueberries.