YOUR SOLIN GENERATED RECIPE
Fluffy Golden Buttermilk Pancakes with Berries
Whisked Greek yogurt and protein-rich batter griddled into fluffy cakes, topped with vibrant fresh berries and a drizzle of amber maple syrup.
INGREDIENTS
0.5 cup non-fat Greek yogurt
0.5 cup liquid egg whites
0.25 cup oat flour
1 scoop vanilla protein powder
0.5 tsp baking powder
0.25 tsp sea salt
0.25 tsp ground cinnamon
1 tsp ghee
0.5 cup fresh blueberries
1 tsp pure maple syrup
PREPARATION
In a medium mixing bowl, whisk together the Greek yogurt and liquid egg whites until the mixture is smooth and aerated.
Sift in the vanilla protein powder, oat flour, baking powder, sea salt, and ground cinnamon.
Gently fold the dry ingredients into the wet mixture using a spatula until just combined, being careful not to overmix to keep the pancakes light.
Heat a large non-stick skillet or griddle over medium-low heat and add the ghee to coat the surface evenly.
Ladle the batter onto the hot skillet in 1/4 cup portions, leaving space between each pancake.
Cook for 3 to 4 minutes until small bubbles appear on the surface and the edges look set and matte.
Carefully flip the pancakes and cook for an additional 2 minutes until the bottoms are golden brown and the centers are springy.
Transfer the pancakes to a plate and garnish with fresh blueberries and a light drizzle of pure maple syrup.