YOUR SOLIN GENERATED RECIPE
Fluffy Blueberry Buttermilk Pancakes
Whisked Greek yogurt and oat flour create these protein-packed pancakes, studded with bursting blueberries that release their sweet juices on the hot griddle.
INGREDIENTS
1 cup Nonfat Greek yogurt
0.5 cup Liquid egg whites
0.5 cup Oat flour
0.5 cup Fresh blueberries
1 tsp Baking powder
0.5 tsp Vanilla extract
1 tsp Lemon juice
1 tbsp Pure maple syrup
0.25 tsp Sea salt
1 tsp Avocado oil
PREPARATION
In a large mixing bowl, whisk together the Greek yogurt, liquid egg whites, lemon juice, and vanilla extract until the mixture is completely smooth.
Add the oat flour, baking powder, and sea salt to the wet ingredients, stirring gently until just combined to keep the batter airy.
Carefully fold in the fresh blueberries using a spatula to ensure they are evenly distributed without crushing the fruit.
Heat a large non-stick skillet over medium-low heat and lightly coat the surface with the avocado oil.
Pour approximately 1/4 cup of batter for each pancake onto the skillet, leaving enough space between them for easy flipping.
Cook for 3 to 4 minutes until small bubbles appear on the surface and the edges look set, then flip carefully.
Continue cooking for another 2 to 3 minutes until both sides are golden brown and the center is firm.
Plate the pancakes and finish with a light drizzle of pure maple syrup before serving warm.