YOUR SOLIN GENERATED RECIPE
Fluffy Blueberry Buttermilk Pancakes
Griddle-cooked oat flour pancakes folded with juicy blueberries and protein-rich Greek yogurt for a light, pillowy texture that melts in your mouth.
INGREDIENTS
0.5 cup oat flour
0.5 scoop vanilla protein powder
0.5 cup non-fat Greek yogurt
0.25 cup liquid egg whites
0.5 cup fresh blueberries
1 tsp baking powder
0.25 tsp sea salt
0.5 tsp vanilla extract
1 tsp coconut oil
PREPARATION
In a medium mixing bowl, whisk together the oat flour, vanilla protein powder, baking powder, and sea salt until well combined.
Add the Greek yogurt, liquid egg whites, and vanilla extract to the dry ingredients, stirring until a smooth batter forms.
Gently fold the fresh blueberries into the batter using a spatula, being careful not to over-mix.
Heat a large non-stick skillet or griddle over medium-low heat and add the coconut oil to coat the surface.
Pour the batter onto the skillet in 1/4 cup increments to form small pancakes.
Cook for 3-4 minutes until small bubbles form on the surface and the edges appear set.
Carefully flip the pancakes and cook for an additional 2 minutes until golden brown and cooked through.
Serve immediately, optionally topped with a few extra fresh berries.