YOUR SOLIN GENERATED RECIPE
Classic Buttermilk Pancakes with Maple Syrup
Griddled Greek yogurt and oat flour pancakes served with a drizzle of amber maple syrup and fresh blueberries.
INGREDIENTS
0.5 cup Greek yogurt
0.5 cup Egg whites
0.25 cup Oat flour
20 gram Vanilla protein powder
0.5 tsp Baking powder
0.25 tsp Sea salt
0.25 tsp Cinnamon
1 tsp Coconut oil
1 tbsp Maple syrup
0.25 cup Blueberries
PREPARATION
In a medium bowl, whisk together the Greek yogurt, egg whites, and vanilla protein powder until the mixture is smooth and well combined.
Add the oat flour, baking powder, sea salt, and cinnamon to the wet ingredients, stirring gently until just incorporated.
Heat the coconut oil in a large non-stick skillet over medium-low heat until shimmering.
Pour the batter into the skillet to form four medium-sized pancakes, leaving space between each for easy flipping.
Cook for 3 to 4 minutes until small bubbles appear on the surface and the edges look set, then flip and cook for another 2 minutes until golden brown.
Transfer the pancakes to a plate and serve immediately topped with fresh blueberries and a drizzle of pure maple syrup.