Name: Fluffy Buttermilk Greek Yogurt Pancakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Non-fat Greek yogurt; 0.5 cup Liquid egg whites; 0.25 cup Low-fat buttermilk; 0.5 cup Whole wheat pastry flour; 1 tsp Baking powder; 0.25 tsp Sea salt; 0.5 tsp Vanilla extract; 1 tsp Ghee; 1 tbsp Pure maple syrup

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

YOUR SOLIN GENERATED RECIPE

Fluffy Buttermilk Greek Yogurt Pancakes

Whisked whole wheat and Greek yogurt batter griddled into golden, airy cakes served with a drizzle of amber maple syrup.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

47g

Fat

Carbs

73g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek yogurt

0.5 cup Liquid egg whites

0.25 cup Low-fat buttermilk

0.5 cup Whole wheat pastry flour

1 tsp Baking powder

0.25 tsp Sea salt

0.5 tsp Vanilla extract

1 tsp Ghee

1 tbsp Pure maple syrup

Try 7 days free, then $12.99 / mo.

PREPARATION

1
In a large mixing bowl, whisk together the Greek yogurt, liquid egg whites, buttermilk, and vanilla extract until the mixture is completely smooth and well-combined.
2
Sift the whole wheat pastry flour, baking powder, and sea salt into the wet ingredients.
3
Gently fold the dry ingredients into the wet using a spatula, being careful not to over-mix, which ensures the pancakes remain light and fluffy.
4
Heat a large non-stick skillet or griddle over medium-low heat and add the ghee, swirling to coat the surface evenly.
5
Ladle the batter onto the skillet in 1/4 cup portions, leaving space between each pancake.
6
Cook for 3 to 4 minutes until bubbles begin to form on the surface and the edges appear dry and set.
7
Flip the pancakes carefully and cook for an additional 2 minutes until they are golden brown and the center is cooked through.
8
Transfer to a plate and serve immediately with a measured tablespoon of pure maple syrup.