YOUR SOLIN GENERATED RECIPE
Classic Buttermilk Pancakes with Maple Syrup
Fluffy oat-based pancakes whisked with protein-rich Greek yogurt and vanilla, griddled until golden brown and finished with a drizzle of sweet maple syrup.
INGREDIENTS
0.5 cup oat flour
0.5 cup non-fat Greek yogurt
0.5 cup liquid egg whites
0.5 scoop vanilla protein powder
1 tsp baking powder
1 tsp vanilla extract
1 tbsp pure maple syrup
1 tsp ghee
0.13 tsp sea salt
PREPARATION
In a large mixing bowl, whisk together the oat flour, vanilla protein powder, baking powder, and sea salt until well combined.
Add the non-fat Greek yogurt, liquid egg whites, and vanilla extract to the dry mixture, stirring until a smooth batter forms.
Heat a large non-stick skillet or griddle over medium-low heat and add the ghee, swirling to coat the surface evenly.
Ladle approximately 1/4 cup of batter per pancake onto the hot skillet, leaving space between each to allow for spreading.
Cook for 3 to 4 minutes until small bubbles appear on the surface and the edges look set.
Carefully flip the pancakes and cook for an additional 2 minutes until the other side is golden brown and the center is cooked through.
Transfer the pancakes to a plate and serve immediately with a drizzle of pure maple syrup.