YOUR SOLIN GENERATED RECIPE
Classic Buttermilk Pancakes with Maple Syrup
Fluffy protein-packed pancakes griddled to a golden brown using oat flour and Greek yogurt, served with a drizzle of amber maple syrup and burst-in-your-mouth blueberries.
INGREDIENTS
0.5 cup Egg whites
0.5 cup Non-fat Greek yogurt
0.25 cup Low-fat buttermilk
1 scoop Vanilla whey protein powder
0.25 cup Oat flour
1 tsp Baking powder
0.25 tsp Sea salt
1 tsp Vanilla extract
1 tsp Coconut oil
1 tbsp Pure maple syrup
0.5 cup Fresh blueberries
PREPARATION
In a large bowl, whisk together the egg whites, Greek yogurt, buttermilk, and vanilla extract until the mixture is smooth and aerated.
Sift in the oat flour, vanilla protein powder, baking powder, and sea salt, then fold gently with a spatula until just combined without overmixing.
Heat the coconut oil in a large non-stick skillet or griddle over medium-low heat until shimmering.
Pour 1/4 cup of batter for each pancake onto the skillet and cook for 2-3 minutes until bubbles form on the surface and the edges look set.
Carefully flip the pancakes and cook for another 1-2 minutes until they are golden brown and the centers are springy to the touch.
Transfer the pancakes to a plate and top with the fresh blueberries and a measured drizzle of pure maple syrup.