YOUR SOLIN GENERATED RECIPE
Fluffy Buttermilk-Style Protein Pancakes with Berries
Golden oat-based pancakes whisked with tangy Greek yogurt and egg whites, topped with a vibrant medley of fresh, juicy berries.
INGREDIENTS
0.75 cup Non-fat Greek yogurt
0.6 cup Egg whites
0.5 scoop Vanilla protein powder
0.25 cup Oat flour
1 tsp Baking powder
0.5 tsp Cinnamon
0.13 tsp Sea salt
1 tsp Coconut oil
0.5 cup Blueberries
0.5 cup Raspberries
1 tsp Maple syrup
PREPARATION
In a medium mixing bowl, whisk together the Greek yogurt and egg whites until smooth and well combined.
Sift in the vanilla protein powder, oat flour, baking powder, cinnamon, and sea salt, stirring gently until just incorporated.
Heat a large non-stick skillet over medium-low heat and lightly coat with the coconut oil.
Pour the batter into the skillet to form three or four small pancakes, allowing them to cook until bubbles form on the surface and the edges look set.
Carefully flip the pancakes and cook for another 1-2 minutes until they are golden brown and cooked through.
Transfer the pancakes to a plate and top with the fresh blueberries, raspberries, and a light drizzle of maple syrup.