YOUR SOLIN GENERATED RECIPE
Fluffy Buttermilk Pancakes with Maple Syrup
Tender protein-packed pancakes whisked with tangy buttermilk and Greek yogurt, served with a drizzle of amber maple syrup for a comforting morning treat.
INGREDIENTS
0.5 cup Non-fat Greek yogurt
2 large Egg whites
1 scoop Vanilla protein powder
0.25 cup Oat flour
0.25 cup Low-fat buttermilk
0.5 tsp Baking powder
0.25 tsp Vanilla extract
1 tbsp Maple syrup
1 tsp Avocado oil
PREPARATION
In a medium mixing bowl, whisk together the Greek yogurt, egg whites, buttermilk, and vanilla extract until the mixture is smooth and well combined.
Add the vanilla protein powder, oat flour, and baking powder to the wet ingredients, stirring gently until just incorporated to keep the batter light.
Heat the avocado oil in a large non-stick skillet over medium-low heat, ensuring the surface is evenly coated.
Pour the batter into the skillet to form three or four medium pancakes, leaving enough space between them for easy flipping.
Cook for 3 to 4 minutes until small bubbles begin to form on the surface and the edges look set.
Carefully flip the pancakes and cook for an additional 2 minutes until they are golden brown and cooked through.
Transfer the pancakes to a plate and serve immediately with a drizzle of pure maple syrup.