Name: Fluffy Buttermilk Pancakes with Maple Syrup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.33 cup Oat flour; 1 scoop Vanilla protein powder; 1 tsp Baking powder; 0.5 cup Nonfat Greek yogurt; 0.5 cup Liquid egg whites; 0.25 cup Low-fat buttermilk; 1 tsp Vanilla extract; 1 tsp Avocado 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 create these protein-packed pancakes, griddled until golden and served with a drizzle of amber maple syrup for a comforting morning treat.

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NUTRITION

Protein

57.0g

Fat

8.4g

Carbs

59.4g

SERVINGS

1 serving

INGREDIENTS

0.33 cup Oat flour

1 scoop Vanilla protein powder

1 tsp Baking powder

0.5 cup Nonfat Greek yogurt

0.5 cup Liquid egg whites

0.25 cup Low-fat buttermilk

1 tsp Vanilla extract

1 tsp Avocado oil

1 tbsp Pure maple syrup

0.25 cup Fresh blueberries

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PREPARATION

1
In a large bowl, whisk together the oat flour, vanilla protein powder, and baking powder until well combined.
2
In a separate bowl, mix the Greek yogurt, egg whites, buttermilk, and vanilla extract until smooth.
3
Gently fold the wet ingredients into the dry ingredients, being careful not to overmix to maintain a light and airy texture.
4
Heat a non-stick griddle over medium-low heat and lightly coat with avocado oil.
5
Pour 1/4 cup of batter for each pancake onto the griddle and top with a few fresh blueberries.
6
Cook until bubbles form on the surface, then flip and cook for another 1 to 2 minutes until golden brown.
7
Serve the warm pancakes stacked high and finished with a drizzle of pure maple syrup.