YOUR SOLIN GENERATED RECIPE
Classic Buttermilk Pancakes with Maple Syrup
Fluffy oat-based pancakes whisked with tangy buttermilk and Greek yogurt, griddled until golden brown and served with a drizzle of amber maple syrup.
INGREDIENTS
0.5 cup Egg whites
0.5 cup Non-fat Greek yogurt
0.25 cup Low-fat buttermilk
0.33 cup Oat flour
0.5 scoop Vanilla protein powder
1 tsp Baking powder
0.25 tsp Sea salt
1 tsp Vanilla extract
0.5 tsp Avocado oil
0.5 tbsp Pure maple syrup
PREPARATION
In a large mixing bowl, whisk together the egg whites, Greek yogurt, buttermilk, and vanilla extract until the mixture is smooth and well combined.
Sift the oat flour, vanilla protein powder, baking powder, and sea salt into the wet ingredients, then fold gently until just incorporated without overmixing.
Heat a large non-stick griddle or skillet over medium-low heat and lightly coat the surface with avocado oil to prevent sticking.
Ladle approximately 1/4 cup of the pancake batter onto the hot griddle for each pancake, leaving enough space between them for easy flipping.
Cook for 2 to 3 minutes until small bubbles begin to form on the surface and the edges appear set and firm.
Carefully flip the pancakes with a spatula and cook for an additional 1 to 2 minutes until they are golden brown and cooked through.
Transfer the pancakes to a plate and serve immediately with a drizzle of pure maple syrup.