YOUR SOLIN GENERATED RECIPE
Fluffy Buttermilk-Style Protein Pancakes with Turkey Bacon
Griddled Greek yogurt and oat flour pancakes are served alongside savory, crispy turkey bacon and tart raspberries for a high-protein morning treat.
INGREDIENTS
3 slices turkey bacon
0.5 cup non-fat Greek yogurt
0.25 cup egg whites
0.33 cup oat flour
1 tbsp collagen peptides
0.5 tsp baking powder
0.25 tsp ground cinnamon
0.5 tsp vanilla extract
1 tsp avocado oil
0.5 cup fresh raspberries
1 tsp pure maple syrup
PREPARATION
Place the turkey bacon in a cold skillet and turn the heat to medium, cooking until the edges are golden and crispy.
In a medium mixing bowl, whisk together the Greek yogurt, egg whites, and vanilla extract until the mixture is smooth.
Gently fold in the oat flour, collagen peptides, baking powder, and cinnamon until a thick batter forms.
Lightly coat a non-stick griddle or large pan with avocado oil and set over medium-low heat.
Scoop the batter onto the griddle to form three medium pancakes and cook until small bubbles appear on the surface.
Carefully flip the pancakes and cook for another 2 minutes until the centers are set and the texture is airy.
Serve the warm pancakes immediately topped with fresh raspberries and a drizzle of maple syrup, with the crispy bacon on the side.