YOUR SOLIN GENERATED RECIPE
Blueberry Buttermilk Cloud Pancakes
Light and airy pancakes whisked with protein-dense Greek yogurt and fresh blueberries, griddled until golden brown for a melt-in-your-mouth texture.
INGREDIENTS
0.75 cup Non-fat Greek yogurt
4 large Egg whites
20 gram Unflavored collagen peptides
0.25 cup Oat flour
0.5 cup Fresh blueberries
1 tsp Baking powder
0.5 tsp Vanilla extract
1 tsp Ghee
0.13 tsp Sea salt
1 tbsp Pure maple syrup
PREPARATION
In a large bowl, whisk together the Greek yogurt, egg whites, and vanilla extract until the mixture is smooth and slightly bubbly.
Sift in the oat flour, collagen peptides, baking powder, and sea salt, then gently fold the dry ingredients into the wet until just combined.
Gently fold in half of the fresh blueberries, being careful not to overmix the batter to maintain its light, cloud-like structure.
Heat a large non-stick skillet over medium-low heat and add the ghee, swirling to coat the pan evenly.
Ladle the batter into the skillet to form three or four small pancakes, cooking for 3 to 4 minutes until the edges are firm and bubbles appear.
Carefully flip each pancake and cook for an additional 2 minutes until they are puffed and golden brown.
Transfer the pancakes to a plate and serve immediately topped with the remaining fresh blueberries and a drizzle of pure maple syrup.