Name: Fluffy Buttermilk Pancakes with Maple Syrup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup non-fat Greek yogurt; 0.5 cup liquid egg whites; 2 tbsp collagen peptides; 0.33 cup oat flour; 0.5 tsp baking powder; 0.25 tsp sea salt; 0.25 tsp ground cinnamon; 1 tsp coconut oil; 1 tbsp pure maple syrup; 0.25 cup fresh blueberries

Fluffy Buttermilk Pancakes with Maple Syrup

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Fluffy Buttermilk Pancakes with Maple Syrup

Whisked oat flour and Greek yogurt batter griddled into fluffy, protein-packed cakes drizzled with amber maple syrup for a satisfyingly sweet finish.

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NUTRITION

Protein

39.9g

Fat

7.6g

Carbs

56.6g

SERVINGS

1 serving

INGREDIENTS

0.5 cup non-fat Greek yogurt

0.5 cup liquid egg whites

2 tbsp collagen peptides

0.33 cup oat flour

0.5 tsp baking powder

0.25 tsp sea salt

0.25 tsp ground cinnamon

1 tsp coconut oil

1 tbsp pure maple syrup

0.25 cup fresh blueberries

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PREPARATION

1
In a medium bowl, whisk together the Greek yogurt, egg whites, and collagen peptides until completely smooth.
2
Add the oat flour, baking powder, sea salt, and ground cinnamon to the wet ingredients and stir until just combined.
3
Heat a large non-stick skillet over medium-low heat and lightly coat the surface with coconut oil.
4
Pour approximately 1/4 cup of batter for each pancake onto the hot skillet, leaving space between them.
5
Cook for 3-4 minutes until small bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.
6
Transfer the pancakes to a plate and serve warm topped with fresh blueberries and a drizzle of pure maple syrup.