YOUR SOLIN GENERATED RECIPE
High-Protein Buttermilk Pancakes with Warm Berry Compote
Griddled buttermilk pancakes made with protein-rich Greek yogurt and oat flour, topped with a vibrant, simmering berry compote that bursts with natural sweetness.
INGREDIENTS
0.5 cup non-fat Greek yogurt
1 large egg
2 large egg whites
0.25 cup low-fat buttermilk
0.25 cup oat flour
0.25 cup vanilla protein powder
1 tsp baking powder
0.5 tsp ground cinnamon
0.5 tsp vanilla extract
0.5 cup frozen mixed berries
1 tsp maple syrup
1 tsp lemon juice
1 tsp ghee
PREPARATION
In a small saucepan, combine the mixed berries, maple syrup, and lemon juice over medium heat.
Simmer the berries for 5 to 7 minutes until they break down into a thick, glossy compote, then remove from heat and set aside.
In a large mixing bowl, whisk together the Greek yogurt, egg, egg whites, buttermilk, and vanilla extract until the mixture is completely smooth.
Gently fold in the oat flour, vanilla protein powder, baking powder, and cinnamon until just combined, being careful not to overmix.
Heat a large non-stick skillet over medium-low heat and melt the ghee to evenly coat the cooking surface.
Pour 1/4 cup of batter for each pancake onto the skillet and cook until bubbles form on the surface and the edges are set.
Flip the pancakes carefully and cook for another 1 to 2 minutes until golden brown on both sides.
Serve the warm pancakes stacked high and smothered with the prepared berry compote.