YOUR SOLIN GENERATED RECIPE
Fluffy Buttermilk-Style Protein Pancakes with Berry Compote
Light and airy whole wheat pancakes whisked with protein-rich Greek yogurt and egg whites, topped with a warm, bubbling berry compote.
INGREDIENTS
0.5 cup Whole wheat flour
1 cup Liquid egg whites
0.5 cup Non-fat Greek yogurt
1 tsp Baking powder
0.25 tsp Sea salt
1 cup Mixed berries
1 tsp Maple syrup
1 tsp Vanilla extract
1 tsp Coconut oil
PREPARATION
Combine the mixed berries and maple syrup in a small saucepan over medium heat, simmering until the fruit bursts into a glossy sauce.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, and sea salt until well combined.
In a separate bowl, blend the liquid egg whites, Greek yogurt, and vanilla extract until the mixture is smooth and slightly frothy.
Gently fold the wet ingredients into the dry mixture until just incorporated, ensuring you do not overmix to keep the texture light.
Heat a large non-stick skillet over medium-low heat and lightly coat with the coconut oil.
Pour 1/4 cup portions of the batter onto the skillet, cooking until small bubbles form on the surface and the edges appear set.
Carefully flip each pancake and cook for an additional 1 to 2 minutes until they are golden brown and cooked through.
Serve the pancakes stacked high and topped with the warm, vibrant berry compote.