YOUR SOLIN GENERATED RECIPE
Fluffy Buttermilk-Style Pancakes with Maple Syrup
Whisked oat flour and Greek yogurt create these protein-packed pancakes, griddled until golden and drizzled with amber maple syrup for a velvety finish.
INGREDIENTS
0.5 cup oat flour
0.5 cup non-fat Greek yogurt
0.5 cup liquid egg whites
1.5 scoop collagen peptides
1 tsp baking powder
0.5 tsp ground cinnamon
0.25 tsp sea salt
1 tsp vanilla extract
1 tbsp pure maple syrup
1 tsp ghee
PREPARATION
In a large mixing bowl, whisk together the oat flour, collagen peptides, baking powder, ground cinnamon, and sea salt.
In a separate medium bowl, combine the non-fat Greek yogurt, liquid egg whites, and vanilla extract, whisking until the mixture is completely smooth.
Gently fold the wet ingredients into the dry mixture until just combined, being careful not to over-mix the batter.
Heat a large non-stick skillet over medium-low heat and add the ghee to coat the surface.
Ladle approximately 1/4 cup of batter onto the skillet for each pancake, cooking until small bubbles appear on the surface.
Carefully flip the pancakes and cook for another 1-2 minutes until they are golden brown and cooked through.
Transfer to a plate and serve immediately with a drizzle of pure maple syrup.