YOUR SOLIN GENERATED RECIPE
Fluffy Oatmeal Buttermilk Pancakes
Wholesome oats and protein-rich Greek yogurt are blended into a velvety batter and griddled until golden brown and pillowy.
INGREDIENTS
0.5 cup rolled oats
0.5 cup nonfat Greek yogurt
0.5 cup egg whites
1 large Egg egg
0.25 cup low-fat buttermilk
0.25 scoop vanilla protein powder
1 tsp baking powder
0.5 tsp ground cinnamon
0.25 tsp sea salt
1 tsp vanilla extract
1 tsp coconut oil
0.25 cup fresh blueberries
PREPARATION
Place the rolled oats into a high-speed blender and pulse until they reach a fine, flour-like consistency.
Add the Greek yogurt, egg whites, whole egg, buttermilk, protein powder, baking powder, cinnamon, salt, and vanilla extract to the blender.
Blend on medium speed until the batter is completely smooth and velvety.
Heat the coconut oil in a large non-stick skillet or griddle over medium-low heat.
Pour the batter onto the skillet in 3-inch circles, leaving space between each pancake to allow for flipping.
Cook for 2-3 minutes until small bubbles form on the surface and the edges look set.
Flip carefully and cook for another 1-2 minutes until the pancakes are golden brown and pillowy.
Serve immediately topped with fresh blueberries.