YOUR SOLIN GENERATED RECIPE
High-Protein Fluffy Buttermilk-Style Pancakes
Whisked oat and Greek yogurt batter griddled until golden and airy, topped with a drizzle of amber maple syrup and fresh berries.
INGREDIENTS
0.75 cup Non-fat Greek yogurt
3 large Egg whites
0.5 cup Oat flour
0.5 scoop Vanilla protein powder
1 tsp Baking powder
0.25 tsp Sea salt
0.5 tsp Vanilla extract
1 tsp Coconut oil
1 tbsp Maple syrup
0.25 cup Fresh blueberries
PREPARATION
In a medium mixing bowl, whisk together the Greek yogurt, egg whites, and vanilla extract until the mixture is smooth and well combined.
Add the oat flour, vanilla protein powder, baking powder, and sea salt to the wet ingredients, stirring gently until just incorporated.
Heat the coconut oil in a large non-stick skillet or griddle over medium-low heat.
Ladle the batter into the skillet to form three or four pancakes, allowing space for them to spread.
Cook for 3 to 4 minutes until small bubbles appear 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 springy to the touch.
Transfer the pancakes to a plate and serve immediately topped with maple syrup and fresh blueberries.