YOUR SOLIN GENERATED RECIPE
High-Protein Fluffy Buttermilk-Style Pancakes
Whisked oat flour and Greek yogurt batter griddled until golden brown, served with a drizzle of amber maple syrup and fresh berries.
INGREDIENTS
0.5 cup liquid egg whites
0.5 cup non-fat Greek yogurt
0.25 cup oat flour
1 scoop vanilla protein powder
0.5 tsp baking powder
0.25 tsp sea salt
0.5 tsp vanilla extract
1 tsp coconut oil
1 tbsp maple syrup
0.5 cup fresh blueberries
PREPARATION
In a medium bowl, whisk together the liquid egg whites, non-fat Greek yogurt, and vanilla extract until the mixture is smooth and slightly frothy.
Sift the oat flour, vanilla protein powder, baking powder, and sea salt into the wet ingredients, stirring gently until just combined to keep the batter airy.
Heat a large non-stick skillet over medium-low heat and lightly coat the surface with the coconut oil.
Drop the batter onto the skillet in 1/4 cup portions, using the back of the spoon to spread them slightly into circles.
Cook for 3 to 4 minutes until small bubbles appear on the surface and the edges look set, then carefully flip the pancakes.
Cook for an additional 1 to 2 minutes on the second side until they are golden brown and spring back when touched.
Transfer the pancakes to a plate and top with fresh blueberries and a drizzle of pure maple syrup before serving warm.