YOUR SOLIN GENERATED RECIPE
Protein-Packed Fluffy Buttermilk Pancakes
Whisked oat flour and Greek yogurt create these cloud-like pancakes, griddled until golden and served with a drizzle of pure maple syrup.
INGREDIENTS
0.25 cup oat flour
1 scoop vanilla protein powder
0.5 cup non-fat Greek yogurt
0.25 cup low-fat buttermilk
2 large egg whites
1 tsp baking powder
0.5 tsp vanilla extract
0.13 tsp sea salt
1 tbsp maple syrup
1 tsp avocado oil
PREPARATION
In a large mixing bowl, whisk together the oat flour, vanilla protein powder, baking powder, and sea salt.
In a separate medium bowl, combine the Greek yogurt, buttermilk, egg whites, and vanilla extract, whisking until the mixture is smooth.
Gently fold the wet ingredients into the dry ingredients using a spatula until just combined, taking care not to overmix the batter.
Heat a large non-stick skillet or griddle over medium-low heat and lightly coat the surface with avocado oil.
Ladle approximately 1/4 cup of batter onto the skillet for each pancake, leaving space between them.
Cook for 2-3 minutes until small bubbles appear on the surface and the edges look set, then carefully flip.
Continue cooking for another 1-2 minutes until the pancakes are golden brown and cooked through.
Transfer to a plate and serve immediately with a drizzle of pure maple syrup.