Name: High-Protein Buttermilk Oat Pancakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 scoop Vanilla protein powder; 0.25 cup Oat flour; 0.5 cup Non-fat Greek yogurt; 2 large Egg whites; 0.25 cup Low-fat buttermilk; 0.5 tsp Baking powder; 0.25 tsp Ground cinnamon; 0.25 tsp Vanilla extract; 1 tbsp Maple syrup; 0.5 cup Fresh blueberries; 1 tsp Ghee

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

High-Protein Buttermilk Oat Pancakes

Fluffy oat-based pancakes whisked with tangy buttermilk and Greek yogurt, served with a drizzle of amber maple syrup and fresh, bursting blueberries.

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NUTRITION

Protein

56.2g

Fat

9.3g

Carbs

57.1g

SERVINGS

1 serving

INGREDIENTS

1 scoop Vanilla protein powder

0.25 cup Oat flour

0.5 cup Non-fat Greek yogurt

2 large Egg whites

0.25 cup Low-fat buttermilk

0.5 tsp Baking powder

0.25 tsp Ground cinnamon

0.25 tsp Vanilla extract

1 tbsp Maple syrup

0.5 cup Fresh blueberries

1 tsp Ghee

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PREPARATION

1
In a large bowl, whisk together the vanilla protein powder, oat flour, baking powder, and cinnamon.
2
In a separate bowl, combine the Greek yogurt, egg whites, buttermilk, and vanilla extract until smooth.
3
Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix the batter.
4
Heat a non-stick griddle or skillet over medium heat and melt the ghee to coat the surface evenly.
5
Pour 1/4 cup of batter for each pancake onto the griddle and top with a few fresh blueberries.
6
Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
7
Serve the warm pancakes immediately with the remaining blueberries and a drizzle of maple syrup.