YOUR SOLIN GENERATED RECIPE
Blueberry Buttermilk Griddle Cakes
Griddle-cooked oat flour and Greek yogurt cakes are studded with juicy, bursting blueberries for a fluffy, protein-packed morning meal.
INGREDIENTS
0.5 cup Oat flour
1 cup Non-fat Greek yogurt
0.5 cup Egg whites
2 tbsp Collagen peptides
0.5 cup Fresh blueberries
1 tsp Baking powder
0.5 tsp Vanilla extract
1 tsp Coconut oil
0.25 tsp Sea salt
0.25 tsp Ground cinnamon
PREPARATION
In a large bowl, whisk together the Greek yogurt, egg whites, and vanilla extract until the mixture is smooth and well combined.
Sift the oat flour, collagen peptides, baking powder, sea salt, and cinnamon into the wet ingredients, stirring until just incorporated.
Gently fold in the fresh blueberries using a spatula, being careful not to overwork the batter to keep it light.
Heat a large non-stick skillet or griddle over medium heat and lightly coat the surface with the coconut oil.
Ladle approximately 1/4 cup of batter per pancake onto the hot griddle, leaving space for them to spread slightly.
Cook for 3 to 4 minutes until small bubbles appear on the surface and the edges look set, then flip carefully.
Cook the second side for another 2 to 3 minutes until golden brown and the center is cooked through before serving warm.