YOUR SOLIN GENERATED RECIPE
Fluffy Buttermilk-Style Protein Pancakes with Berry Compote
Light and airy pancakes made with protein-rich Greek yogurt and oat flour, topped with a warm and zesty mixed berry compote.
INGREDIENTS
0.5 cup non-fat Greek yogurt
0.5 cup liquid egg whites
30 gram vanilla protein powder
0.25 cup oat flour
1 tsp baking powder
0.25 tsp sea salt
0.5 tsp vanilla extract
1 cup frozen mixed berries
1 tsp lemon juice
1 tsp coconut oil
PREPARATION
Place the frozen mixed berries and lemon juice in a small saucepan over medium heat, simmering until the fruit breaks down into a thick, glossy sauce.
In a mixing bowl, vigorously whisk the Greek yogurt, liquid egg whites, and vanilla extract until the mixture is completely smooth.
Gently stir in the oat flour, vanilla protein powder, baking powder, and sea salt until a thick, uniform batter forms.
Lightly coat a large non-stick skillet with the coconut oil and set over medium-low heat.
Spoon the batter onto the skillet to create three even pancakes, cooking until small bubbles appear on the edges and the surface looks set.
Flip the pancakes carefully and cook for an additional 2 to 3 minutes until they are golden brown and springy to the touch.
Plate the pancakes immediately and ladle the warm berry compote over the top before serving.