YOUR SOLIN GENERATED RECIPE
Vanilla Protein Pannukukku with Yogurt
Oven-baked Finnish pancake infused with vanilla and collagen, served with a dollop of creamy yogurt for a fluffy and satisfying breakfast.
INGREDIENTS
2 large Eggs
0.25 cup Plain Greek yogurt
15 gram Vanilla protein powder
10 gram Collagen peptides
0.25 cup Oat flour
1 tsp Vanilla extract
1 tbsp Monk fruit sweetener
0.5 tsp Baking powder
0.13 tsp Sea salt
1 tsp Ghee
0.25 cup Plain Greek yogurt
PREPARATION
Preheat your oven to 400°F (200°C).
Place a 6-inch cast iron skillet or a small oven-safe baking dish into the oven while it preheats.
In a high-speed blender, combine the eggs, 0.25 cup of Greek yogurt, vanilla protein powder, collagen peptides, oat flour, vanilla extract, monk fruit sweetener, baking powder, and sea salt.
Blend on high for 30 seconds until the batter is completely smooth and slightly frothy.
Carefully remove the hot skillet from the oven using an oven mitt and add the ghee, swirling it around until the bottom and sides are well-coated.
Immediately pour the pancake batter into the center of the hot skillet.
Return the skillet to the oven and bake for 15 to 18 minutes, or until the edges have puffed up significantly and turned a deep golden brown.
Remove from the oven and let it deflate slightly for one minute.
Top the center of the pannukukku with the remaining 0.25 cup of Greek yogurt and serve warm.