YOUR SOLIN GENERATED RECIPE
High-Protein Buttermilk Oat Pancakes
Fluffy oat-based pancakes whisked with tangy buttermilk and Greek yogurt, griddled until golden brown and drizzled with pure maple syrup.
INGREDIENTS
0.25 cup oat flour
0.5 scoop vanilla protein powder
1 tsp baking powder
0.25 tsp sea salt
0.5 cup non-fat Greek yogurt
0.25 cup low-fat buttermilk
1 large egg
0.5 tsp vanilla extract
0.5 tsp ghee
0.5 tbsp pure maple syrup
PREPARATION
In a medium bowl, whisk together the oat flour, vanilla protein powder, baking powder, and sea salt until well combined.
In a separate small bowl, mix the Greek yogurt, buttermilk, egg, and vanilla extract until the mixture is smooth.
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just incorporated; do not overmix.
Heat a large non-stick skillet over medium-low heat and add the ghee, swirling to coat the pan evenly.
Ladle the batter onto the skillet in 1/4 cup increments and cook until small bubbles appear on the surface and the edges look set.
Carefully flip the pancakes and cook for another 1-2 minutes until the bottoms are golden brown and the centers are cooked through.
Plate the pancakes and finish with a drizzle of pure maple syrup before serving warm.