YOUR SOLIN GENERATED RECIPE
Fluffy Pancakes with Scrambled Eggs
Griddled oat-based pancakes served alongside buttery scrambled eggs for a protein-packed breakfast that feels clean and indulgent.
INGREDIENTS
0.5 cup non-fat Greek yogurt
0.33 cup oat flour
3 large eggs
0.5 cup egg whites
0.5 tsp baking powder
0.5 tsp vanilla extract
1 tsp ghee
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
In a medium bowl, whisk the Greek yogurt, one of the eggs, vanilla, oat flour, and baking powder until the batter is smooth.
Heat a non-stick skillet over medium-low heat and lightly grease with half of the ghee.
Ladle the batter into the pan to form small pancakes, cooking until bubbles appear on the surface before flipping.
In a separate bowl, whisk the remaining two eggs with the egg whites, sea salt, and black pepper.
Wipe the skillet, add the remaining ghee, and pour in the egg mixture over medium heat.
Stir the eggs constantly with a silicone spatula until they are just set and look velvety.
Plate the fluffy pancakes alongside the scrambled eggs and enjoy immediately.