YOUR SOLIN GENERATED RECIPE
Fluffy Buttermilk Pancakes with Berries
Fluffy oat-based pancakes whisked with protein-rich Greek yogurt and egg whites, topped with a burst of juicy fresh blueberries.
INGREDIENTS
0.75 cup Non-fat Greek yogurt
0.5 cup Liquid egg whites
0.5 cup Oat flour
20 gram Vanilla protein powder
1 tsp Baking powder
0.25 tsp Sea salt
1 tsp Coconut oil
0.5 cup Fresh blueberries
PREPARATION
In a large mixing bowl, whisk together the Greek yogurt and liquid egg whites until the mixture is completely smooth and well-combined.
Add the oat flour, vanilla protein powder, baking powder, and sea salt to the wet ingredients, stirring gently until just incorporated.
Heat a large non-stick skillet over medium-low heat and add the coconut oil, swirling to coat the surface evenly.
Ladle the batter into the skillet using a 0.25 cup measure for each pancake, leaving space between them to allow for spreading.
Cook the pancakes for 3 to 4 minutes until small bubbles form on the surface and the edges appear set.
Carefully flip each pancake and cook for an additional 2 to 3 minutes until they are golden brown and firm to the touch.
Transfer the pancakes to a plate and serve immediately topped with the fresh blueberries.