YOUR SOLIN GENERATED RECIPE
Protein-Packed Fluffy Buttermilk-Style Pancakes
Whisked Greek yogurt and oat flour create these pillowy pancakes, griddled until golden brown and served with a drizzle of amber maple syrup.
INGREDIENTS
0.5 cup nonfat Greek yogurt
0.33 cup oat flour
1 scoop vanilla protein powder
2 large egg whites
0.25 cup unsweetened almond milk
1 tsp baking powder
0.5 tsp vanilla extract
0.13 tsp sea salt
1 tbsp pure maple syrup
1 tsp avocado oil
PREPARATION
In a large mixing bowl, whisk together the Greek yogurt, egg whites, almond milk, and vanilla extract until the mixture is smooth and well-combined.
Sift the oat flour, vanilla protein powder, baking powder, and sea salt into the wet ingredients.
Gently fold the dry ingredients into the wet until just incorporated, being careful not to overmix the batter.
Heat a large non-stick skillet or griddle over medium-low heat and lightly coat the surface with avocado oil.
Pour approximately 1/4 cup of batter for each pancake onto the hot skillet, leaving space between them.
Cook for 2-3 minutes until small bubbles begin to form on the surface and the edges look set.
Carefully flip the pancakes and cook for an additional 1-2 minutes until they are fluffy and golden brown on both sides.
Transfer the pancakes to a plate and serve immediately with a drizzle of pure maple syrup.