YOUR SOLIN GENERATED RECIPE
Classic Buttermilk Pancakes with Maple Syrup
Fluffy oat-based pancakes whisked with tangy Greek yogurt and egg whites, griddled until golden brown and finished with a drizzle of pure maple syrup.
INGREDIENTS
0.75 cup Egg whites
0.5 cup Non-fat Greek yogurt
0.5 cup Oat flour
0.25 cup Low-fat cottage cheese
1 tbsp Maple syrup
0.5 tsp Baking powder
0.25 tsp Sea salt
0.5 tsp Vanilla extract
1 tsp Ghee
PREPARATION
In a blender, combine the egg whites, Greek yogurt, cottage cheese, and vanilla extract, processing until the mixture is completely smooth and aerated.
Transfer the wet mixture to a bowl and gently fold in the oat flour, baking powder, and sea salt until just combined to maintain a light, airy texture.
Heat a large non-stick skillet or griddle over medium-low heat and melt the ghee, swirling to coat the surface evenly.
Pour the batter onto the hot skillet in 1/4 cup increments, cooking until small bubbles form on the surface and the edges appear set.
Carefully flip each pancake and cook for an additional 1-2 minutes until the bottoms are golden brown and the centers are cooked through.
Plate the warm pancakes and finish with a drizzle of pure maple syrup for a balanced, high-protein breakfast.