YOUR SOLIN GENERATED RECIPE
High-Protein Buttermilk-Style Oat Pancakes
Fluffy oat-based pancakes whisked with tangy Greek yogurt and egg whites, served with a drizzle of amber maple syrup for a golden, satisfying finish.
INGREDIENTS
0.5 cup oat flour
0.75 cup non-fat Greek yogurt
1 large egg
0.5 cup egg whites
0.5 tsp baking powder
0.25 tsp sea salt
0.5 tsp vanilla extract
1 tsp coconut oil
1 tbsp maple syrup
PREPARATION
In a large bowl, whisk together the oat flour, baking powder, and sea salt until well combined.
In a separate medium bowl, mix the Greek yogurt, whole egg, egg whites, and vanilla extract until the texture is smooth.
Pour the wet ingredients into the dry mixture and stir gently until just incorporated, then let the batter sit for 5 minutes to thicken.
Heat the coconut oil in a large non-stick skillet over medium-low heat.
Ladle 1/4 cup portions of the batter onto the skillet, cooking until small bubbles appear on the surface.
Flip the pancakes carefully and cook for another 1-2 minutes until both sides are golden brown.
Serve the warm pancakes immediately with a drizzle of pure maple syrup.