YOUR SOLIN GENERATED RECIPE
Fluffy Buttermilk-Style Protein Pancakes
Light and airy pancakes whisked with protein-rich Greek yogurt and oat flour, griddled until golden and topped with sweet maple syrup.
INGREDIENTS
0.5 cup nonfat Greek yogurt
0.5 cup liquid egg whites
0.5 cup oat flour
1 tsp baking powder
0.25 tsp sea salt
0.5 tsp vanilla extract
1 tsp coconut oil
1 tbsp maple syrup
0.5 cup fresh blueberries
PREPARATION
In a large bowl, whisk together the nonfat Greek yogurt, liquid egg whites, and vanilla extract until the mixture is smooth and well combined.
Gently fold in the oat flour, baking powder, and sea salt, stirring until just incorporated to maintain a fluffy texture.
Heat a large non-stick skillet over medium-low heat and lightly coat the surface with the coconut oil.
Pour 0.25 cup portions of the batter onto the skillet, allowing enough space between each pancake for easy flipping.
Cook until small bubbles form on the surface, then flip carefully and cook for an additional 1 to 2 minutes until golden brown.
Serve the warm pancakes immediately, topped with fresh blueberries and a drizzle of pure maple syrup.