YOUR SOLIN GENERATED RECIPE
Fluffy Gluten-Free Buttermilk Pancakes
Griddled gluten-free flour and tangy Greek yogurt batter creates these protein-packed, golden-brown pancakes that boast a light and airy texture with every bite.
INGREDIENTS
0.5 cup Gluten-free 1-to-1 baking flour
0.5 scoop Vanilla whey protein isolate
0.5 cup Non-fat plain Greek yogurt
0.5 cup Liquid egg whites
2 tbsp Unsweetened almond milk
1 tsp Baking powder
0.5 tsp Vanilla extract
0.25 tsp Sea salt
1 tsp Avocado oil
PREPARATION
In a large mixing bowl, whisk together the gluten-free flour, vanilla protein powder, baking powder, and sea salt until well combined.
In a separate medium bowl, vigorously whisk the non-fat Greek yogurt, liquid egg whites, almond milk, and vanilla extract until the mixture is smooth and slightly frothy.
Pour the wet ingredients into the dry ingredients and use a spatula to gently fold them together until just incorporated, being careful not to overmix the batter.
Heat a large non-stick skillet or griddle over medium-low heat and lightly coat the surface with avocado oil.
Ladle approximately 1/4 cup of batter for each pancake onto the skillet, leaving enough space between them for easy flipping.
Cook for 2 to 3 minutes until small bubbles begin to form on the surface and the edges appear set and dry.
Carefully flip the pancakes and cook for an additional 1 to 2 minutes until the other side is golden-brown and the center is cooked through.
Transfer the pancakes to a plate and serve immediately while warm.