YOUR SOLIN GENERATED RECIPE
Fluffy Buttermilk Pancake Stack
Whisked egg whites and Greek yogurt create a protein-packed batter, pan-seared into golden, airy stacks with a burst of juicy blueberries in every bite.
INGREDIENTS
0.5 cup Liquid egg whites
0.5 cup Non-fat Greek yogurt
0.33 cup Oat flour
15 gram Vanilla protein powder
0.5 tsp Baking powder
0.25 tsp Sea salt
0.25 tsp Ground cinnamon
1 tsp Vanilla extract
1 tsp Coconut oil
0.5 cup Fresh blueberries
PREPARATION
In a large bowl, whisk together the egg whites, Greek yogurt, and vanilla extract until smooth and slightly frothy.
Sift in the oat flour, protein powder, baking powder, sea salt, and cinnamon, then stir until just combined.
Gently fold in the fresh blueberries to distribute them evenly throughout the batter.
Heat a non-stick skillet over medium-low heat and lightly coat with coconut oil.
Pour 0.25 cup portions of batter onto the skillet and cook until bubbles form on the surface, about 3 minutes.
Flip carefully and cook for another 2 minutes until the pancakes are golden brown and cooked through.
Stack the pancakes and serve immediately while warm and fluffy.