Name: High-Protein Buttermilk Pancakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Egg whites; 0.25 cup Non-fat Greek yogurt; 0.25 cup Low-fat buttermilk; 0.25 cup Oat flour; 0.5 scoop Vanilla protein powder; 0.5 tsp Baking powder; 0.25 tsp Ground cinnamon; 1 tsp Ghee; 1 tbsp Pure maple syrup; 0.25 tsp Sea salt; 0.5 tsp Vanilla extract

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

High-Protein Buttermilk Pancakes

Griddled pancakes whisked with tangy buttermilk and creamy Greek yogurt, served golden brown with a drizzle of pure maple syrup.

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NUTRITION

Protein

38.6g

Fat

7.4g

Carbs

40.2g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Egg whites

0.25 cup Non-fat Greek yogurt

0.25 cup Low-fat buttermilk

0.25 cup Oat flour

0.5 scoop Vanilla protein powder

0.5 tsp Baking powder

0.25 tsp Ground cinnamon

1 tsp Ghee

1 tbsp Pure maple syrup

0.25 tsp Sea salt

0.5 tsp Vanilla extract

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PREPARATION

1
In a large mixing bowl, whisk together the egg whites, Greek yogurt, buttermilk, and vanilla extract until smooth and frothy.
2
Sift in the oat flour, protein powder, baking powder, cinnamon, and sea salt, stirring gently until just combined to keep the batter airy.
3
Heat a non-stick skillet over medium-low heat and melt the ghee to coat the surface evenly.
4
Pour the batter into the skillet to form three or four medium-sized pancakes.
5
Cook for 3-4 minutes until bubbles form on the surface and the edges appear set, then flip carefully.
6
Cook for another 2 minutes until the pancakes are golden brown and cooked through.
7
Transfer to a plate and serve immediately with a drizzle of pure maple syrup.