YOUR SOLIN GENERATED RECIPE
Fluffy Buttermilk-Style Protein Pancakes
Whisked Greek yogurt and oat flour create these protein-packed pancakes, griddled until golden and served with a drizzle of velvety maple syrup.
INGREDIENTS
0.5 cup non-fat Greek yogurt
0.5 cup liquid egg whites
1 scoop vanilla protein powder
0.25 cup oat flour
1 tsp baking powder
0.5 tsp vanilla extract
1 tbsp maple syrup
0.5 cup fresh blueberries
0.5 tsp coconut oil
PREPARATION
In a medium bowl, whisk together the Greek yogurt, liquid egg whites, and vanilla extract until the mixture is smooth and well combined.
Gently fold in the vanilla protein powder, oat flour, and baking powder until just incorporated, being careful not to overmix the batter.
Heat a large non-stick skillet or griddle over medium-low heat and lightly coat the surface with the coconut oil.
Pour the batter onto the skillet to form three or four medium-sized pancakes, leaving enough space between them for flipping.
Cook for 3-4 minutes until small bubbles begin to form on the surface and the edges appear set, then carefully flip.
Continue cooking for another 1-2 minutes until both sides are golden brown and the center is cooked through.
Transfer to a plate and serve immediately topped with fresh blueberries and a drizzle of pure maple syrup.