YOUR SOLIN GENERATED RECIPE
Fluffy Buttermilk Pancakes with Scrambled Eggs
Whisked eggs and whites scrambled until soft, served with a thick, golden buttermilk pancake and crispy turkey bacon for a satisfying breakfast.
INGREDIENTS
2 large eggs
0.5 cup egg whites
2 slices turkey bacon
0.25 cup all-purpose flour
0.25 cup non-fat Greek yogurt
2 tbsp low-fat buttermilk
0.5 tsp baking powder
0.25 tsp sea salt
0.25 tsp vanilla extract
1 tsp grass-fed butter
PREPARATION
In a small bowl, whisk together the all-purpose flour, baking powder, and sea salt.
In a separate bowl, combine the non-fat Greek yogurt, low-fat buttermilk, and vanilla extract until smooth.
Gently fold the dry ingredients into the wet mixture to create a thick pancake batter.
Heat a skillet over medium heat with half of the grass-fed butter and cook the pancake until bubbles form and the bottom is golden.
In the same skillet, cook the turkey bacon slices until they reach your desired level of crispness.
Whisk the whole eggs and egg whites together, then scramble them in the remaining butter until soft and fluffy.