YOUR SOLIN GENERATED RECIPE
Classic Buttermilk Pancakes with Maple Syrup
Griddled to a golden brown, these fluffy pancakes feature a protein-rich Greek yogurt and cottage cheese batter served with a drizzle of amber maple syrup.
INGREDIENTS
0.5 cup non-fat Greek yogurt
0.5 cup liquid egg whites
0.5 cup low-fat cottage cheese
0.33 cup white whole wheat flour
1 tsp baking powder
0.25 tsp sea salt
0.25 tsp vanilla extract
0.5 tbsp ghee
1 tbsp pure maple syrup
PREPARATION
In a blender, process the low-fat cottage cheese until completely smooth.
In a medium bowl, whisk the smooth cottage cheese, non-fat Greek yogurt, liquid egg whites, and vanilla extract until well combined.
Gently fold in the white whole wheat flour, baking powder, and sea salt until just incorporated; do not overmix.
Heat the ghee in a large non-stick skillet or griddle over medium-low heat.
Pour the batter onto the skillet in 0.25 cup increments and cook until bubbles form on the surface.
Flip the pancakes and cook for another 1-2 minutes until they are golden brown and cooked through.
Serve the warm pancakes immediately with a drizzle of pure maple syrup.