YOUR SOLIN GENERATED RECIPE
High-Protein Buttermilk Style Pancakes
Griddled protein-packed pancakes featuring a tangy buttermilk-style base, cooked until golden brown and served with a drizzle of pure maple syrup.
INGREDIENTS
0.5 cup liquid egg whites
0.5 cup low-fat cottage cheese
0.5 cup oat flour
15 grams vanilla whey protein powder
1 teaspoon baking powder
0.25 teaspoon sea salt
0.5 teaspoon vanilla extract
0.5 teaspoon coconut oil
1 tablespoon pure maple syrup
PREPARATION
Place the cottage cheese, liquid egg whites, and vanilla extract in a high-speed blender and process until the mixture is completely smooth and creamy.
In a medium mixing bowl, whisk together the oat flour, vanilla whey protein powder, baking powder, and sea salt until well combined.
Pour the blended wet ingredients into the bowl with the dry ingredients and stir gently with a spatula until just incorporated, being careful not to overmix.
Heat a large non-stick skillet or griddle over medium-low heat and lightly coat the surface with the coconut oil.
Pour approximately 0.25 cup portions of the batter onto the hot skillet, leaving enough space between each pancake for easy flipping.
Cook for 3 to 4 minutes until small bubbles form on the surface and the edges appear set, then flip carefully and cook for another 1 to 2 minutes until golden brown.
Stack the warm pancakes on a plate and serve immediately with a drizzle of pure maple syrup over the top.