YOUR SOLIN GENERATED RECIPE
Classic Buttermilk Pancakes with Maple Syrup
Fluffy buttermilk pancakes griddled to a golden brown and served with a drizzle of amber maple syrup and burst-in-your-mouth blueberries.
INGREDIENTS
0.5 cup Non-fat Greek yogurt
0.5 cup Liquid egg whites
0.25 cup Oat flour
20 gram Vanilla protein powder
0.25 cup Low-fat buttermilk
0.5 tsp Baking powder
0.25 tsp Sea salt
1 tsp Coconut oil
1 tbsp Pure maple syrup
0.5 cup Fresh blueberries
PREPARATION
In a large bowl, whisk together the Greek yogurt, liquid egg whites, and buttermilk until the mixture is completely smooth.
Slowly stir in the oat flour, vanilla protein powder, baking powder, and sea salt until just combined, being careful not to overmix the batter.
Heat a large non-stick skillet over medium-low heat and lightly coat the surface with the coconut oil.
Pour the batter onto the skillet in 1/4 cup portions and cook until small bubbles begin to form on the surface of the pancakes.
Carefully flip each pancake and cook for another 1 to 2 minutes until they are golden brown and cooked through to the center.
Transfer the pancakes to a plate and serve immediately topped with fresh blueberries and a drizzle of pure maple syrup.