YOUR SOLIN GENERATED RECIPE
Protein-Packed Fluffy "Buttermilk" Pancakes
Griddle-cooked oat flour and Greek yogurt pancakes offer a light and airy texture, finished with a golden-brown surface and a drizzle of sweet maple syrup.
INGREDIENTS
0.5 cup oat flour
0.5 cup egg whites
0.5 cup non-fat Greek yogurt
0.5 scoop vanilla whey protein powder
1 tsp baking powder
0.5 tsp vanilla extract
0.25 tsp sea salt
1 tbsp maple syrup
1 tsp avocado oil
PREPARATION
In a large bowl, whisk together the oat flour, vanilla whey protein powder, baking powder, and sea salt until well combined.
In a separate medium bowl, combine the egg whites, non-fat Greek yogurt, and vanilla extract, whisking until the mixture is smooth and slightly frothy.
Gently fold the wet ingredients into the dry ingredients using a spatula, being careful not to overmix to ensure the pancakes remain light and fluffy.
Heat a non-stick skillet over medium-low heat and lightly coat with avocado oil.
Pour approximately 1/4 cup of batter onto the skillet for each pancake.
Cook for 2-3 minutes until small bubbles begin to form on the surface and the edges appear set.
Carefully flip the pancakes and cook for an additional 1-2 minutes until they are golden-brown and cooked through.
Serve the warm pancakes immediately, drizzled with the maple syrup.