YOUR SOLIN GENERATED RECIPE
Fluffy Buttermilk Pancakes with Berries
Whisked with protein-packed Greek yogurt and oat flour, these tender pancakes are griddled until golden and topped with juicy, bursting blueberries.
INGREDIENTS
0.75 cup Non-fat Greek yogurt
0.5 cup Egg whites
0.5 cup Oat flour
1 tsp Baking powder
0.5 tsp Vanilla extract
0.25 tsp Ground cinnamon
0.13 tsp Sea salt
0.5 cup Fresh blueberries
1 tsp Coconut oil
PREPARATION
In a large mixing bowl, whisk together the Greek yogurt, egg whites, and vanilla extract until the mixture is smooth and well combined.
Add the oat flour, baking powder, ground cinnamon, and sea salt to the wet ingredients, stirring gently until just incorporated.
Heat a large non-stick skillet or griddle over medium-low heat and lightly coat with the coconut oil.
Scoop approximately 0.25 cup of batter onto the skillet for each pancake, leaving space between them.
Sprinkle a few fresh blueberries onto the surface of each pancake while the first side cooks.
Cook for 3 to 4 minutes until small bubbles form on the surface and the edges look set, then carefully flip.
Cook for an additional 2 minutes on the second side until golden brown and cooked through.
Serve the pancakes warm, topped with any remaining fresh blueberries.