YOUR SOLIN GENERATED RECIPE
Sourdough Discard Protein Pancakes
Tangy sourdough discard and vanilla protein powder are whisked into a fluffy batter and griddled until golden brown, then topped with vibrant, juicy berries.
INGREDIENTS
0.25 cup sourdough discard
0.5 scoop vanilla protein powder
0.5 cup liquid egg whites
0.25 cup nonfat Greek yogurt
0.5 tsp baking soda
0.5 tsp ground cinnamon
1 tsp vanilla extract
0 tsp coconut oil
0.5 cup fresh blueberries
0.5 tsp pure maple syrup
PREPARATION
In a medium mixing bowl, whisk together the sourdough discard, vanilla protein powder, liquid egg whites, Greek yogurt, baking soda, cinnamon, and vanilla extract until the batter is smooth.
Let the batter rest for approximately 5 minutes to allow the sourdough discard to react with the baking soda, which ensures a fluffier texture.
Heat a large non-stick skillet or griddle over medium heat and lightly coat the surface with the coconut oil.
Pour approximately 1/4 cup of batter per pancake onto the hot skillet, leaving space between each.
Cook for 2-3 minutes until bubbles form on the surface and the edges appear set and dry.
Carefully flip the pancakes and cook for an additional 1-2 minutes until both sides are golden brown and the center is cooked through.
Transfer the pancakes to a plate and serve immediately topped with fresh blueberries and a light drizzle of pure maple syrup.