YOUR SOLIN GENERATED RECIPE
Fluffy Buttermilk-Style Protein Pancakes with Berries
Whisked oat flour and Greek yogurt create these protein-packed pancakes, griddled until golden and topped with a vibrant, juicy berry medley.
INGREDIENTS
0.5 cup oat flour
0.75 cup nonfat Greek yogurt
0.5 cup egg whites
20 gram collagen peptides
1 tsp baking powder
0.5 tsp vanilla extract
0.25 tsp sea salt
0 tsp ghee
0.5 cup fresh blueberries
0.5 cup fresh raspberries
1 tbsp pure maple syrup
PREPARATION
In a large bowl, whisk together the oat flour, collagen peptides, baking powder, and sea salt until well combined.
In a separate medium bowl, whisk the Greek yogurt, egg whites, and vanilla extract until the mixture is smooth and aerated.
Gently fold the wet ingredients into the dry ingredients using a spatula until just incorporated, ensuring you do not overmix.
Heat a large non-stick skillet over medium-low heat and add the ghee, swirling to coat the pan evenly.
Ladle the batter onto the skillet in 1/4 cup portions and cook for 3-4 minutes until bubbles form on the surface and edges are set.
Flip the pancakes carefully and cook for another 2 minutes until the bottoms are golden brown and the centers are cooked through.
Transfer the pancakes to a plate and top with the fresh blueberries, raspberries, and a light drizzle of pure maple syrup.