YOUR SOLIN GENERATED RECIPE
Fluffy Buttermilk-Style Protein Pancakes with Berries
Griddle-cooked protein pancakes made with tangy Greek yogurt and oats, topped with a vibrant burst of fresh berries and a drizzle of pure maple syrup.
INGREDIENTS
0.5 cup Non-fat Greek yogurt
0.5 cup Liquid egg whites
0.5 cup Oat flour
0.5 scoop Vanilla whey protein powder
1 tsp Baking powder
0.5 cup Fresh blueberries
1 tbsp Pure maple syrup
1 tsp Coconut oil
0.25 tsp Ground cinnamon
1 tsp Vanilla extract
0.13 tsp Sea salt
PREPARATION
Whisk the Greek yogurt, liquid egg whites, and vanilla extract in a bowl until the mixture is light and well-combined.
Stir in the oat flour, vanilla protein powder, baking powder, cinnamon, and sea salt until a thick batter forms.
Heat the coconut oil in a non-stick skillet over medium-low heat to ensure even cooking.
Ladle the batter into the pan to form three pancakes and cook until small bubbles appear on the surface.
Flip the pancakes and cook for an additional 2 minutes until they are golden brown and fluffy.
Top the warm pancakes with fresh blueberries and a drizzle of maple syrup before serving.