YOUR SOLIN GENERATED RECIPE
High-Protein Fluffy Buttermilk Pancakes
Whisked protein-rich batter griddled into golden, fluffy cakes and topped with a drizzle of amber maple syrup and fresh berries.
INGREDIENTS
0.5 cup nonfat Greek yogurt
0.5 cup liquid egg whites
30 grams vanilla protein powder
0.25 cup oat flour
0.25 cup low-fat buttermilk
1 tsp baking powder
0.25 tsp sea salt
0.5 tsp vanilla extract
1 tbsp maple syrup
0.5 cup fresh blueberries
1 tsp coconut oil
PREPARATION
In a large mixing bowl, whisk together the Greek yogurt, liquid egg whites, buttermilk, and vanilla extract until the mixture is completely smooth.
Add the vanilla protein powder, oat flour, baking powder, and sea salt to the wet ingredients, stirring gently until just combined to maintain a light texture.
Heat a large non-stick skillet or griddle over medium-low heat and lightly grease with the coconut oil.
Pour approximately 1/4 cup of batter onto the skillet for each pancake, cooking until small bubbles appear on the surface and the edges look set.
Carefully flip each pancake and cook for another 1-2 minutes until both sides are golden brown and the center is cooked through.
Serve the warm pancakes stacked high, topped with fresh blueberries and a drizzle of pure maple syrup.