Name: High-Protein Greek Yogurt Buttermilk Pancakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Non-fat Greek Yogurt; 2 large Eggs; 0.25 cup Egg whites; 0.25 cup Oat flour; 0.5 tsp Baking powder; 0.25 tsp Sea salt; 0.5 tsp Vanilla extract; 1 tsp Ghee; 1 tbsp Maple syrup

High-Protein Greek Yogurt Buttermilk Pancakes

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

YOUR SOLIN GENERATED RECIPE

High-Protein Greek Yogurt Buttermilk Pancakes

Whisked Greek yogurt and oat flour batter griddled into golden, airy pancakes and finished with a drizzle of pure maple syrup for a satisfyingly sweet bite.

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NUTRITION

Protein

46.7g

Fat

17.7g

Carbs

43.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

2 large Eggs

0.25 cup Egg whites

0.25 cup Oat flour

0.5 tsp Baking powder

0.25 tsp Sea salt

0.5 tsp Vanilla extract

1 tsp Ghee

1 tbsp Maple syrup

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PREPARATION

1
In a medium mixing bowl, whisk together the Greek yogurt, whole eggs, egg whites, and vanilla extract until the mixture is smooth and well combined.
2
Add the oat flour, baking powder, and sea salt to the wet ingredients, stirring gently until just incorporated.
3
Allow the batter to rest for 5 minutes; this helps the oat flour hydrate and ensures the pancakes are fluffy.
4
Heat a large non-stick skillet over medium-low heat and add the ghee, swirling to coat the pan evenly.
5
Ladle the batter onto the skillet using a 1/4 cup measure for each pancake, cooking for 3-4 minutes until bubbles appear on the surface.
6
Carefully flip the pancakes and cook for an additional 2 minutes until both sides are golden brown and the center is set.
7
Transfer the pancakes to a plate and serve immediately with the pure maple syrup drizzled over the top.