YOUR SOLIN GENERATED RECIPE
Fluffy Buttermilk Pancakes with Maple Syrup
Whisked oat and Greek yogurt batter griddled until golden and served with a drizzle of amber maple syrup and fresh berries for a pillowy texture.
INGREDIENTS
0.5 cup liquid egg whites
0.5 cup non-fat Greek yogurt
0.5 cup oat flour
1 tsp baking powder
0.5 tsp vanilla extract
0.25 tsp ground cinnamon
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 well combined.
Slowly stir in the oat flour, baking powder, and ground cinnamon until just incorporated, then let the batter rest for 3 minutes to thicken.
Heat a non-stick skillet over medium-low heat and lightly coat the surface with the coconut oil.
Ladle the batter into the skillet to form small pancakes, cooking until small bubbles appear on the surface and the edges look set.
Carefully flip each pancake and cook for another 1 to 2 minutes until both sides are a beautiful golden brown.
Serve the warm pancakes immediately, topped with the fresh blueberries and a measured drizzle of maple syrup.