YOUR SOLIN GENERATED RECIPE
Fluffy Buttermilk Protein Pancakes
Whisked together using creamy buttermilk and oat flour, these protein-packed pancakes are griddled until golden brown for a satisfyingly fluffy texture.
INGREDIENTS
1 cup buttermilk
1.5 scoop vanilla protein powder
0.5 cup oat flour
1 tbsp ground flaxseed
1 tsp baking powder
0.5 tsp vanilla extract
1 tsp coconut oil
0.13 tsp sea salt
PREPARATION
In a small bowl, combine the ground flaxseed with 3 tablespoons of water and let sit for 5 minutes until thickened to create a flax egg.
In a large mixing bowl, whisk together the buttermilk, vanilla extract, and the prepared flax egg until well combined.
Add the oat flour, vanilla protein powder, baking powder, and sea salt to the wet ingredients, stirring gently until just combined; do not overmix.
Heat a non-stick griddle or large skillet over medium-low heat and lightly coat with the coconut oil.
Pour approximately 0.25 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges look set.
Flip carefully and cook for another 1-2 minutes until the pancakes are golden brown and cooked through.
Serve immediately, topping with fresh berries or a drizzle of almond butter if desired.