Name: Fluffy Buttermilk Pancakes with Maple Syrup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Oat flour; 0.5 scoop Vanilla protein powder; 0.25 cup Non-fat Greek yogurt; 0.5 cup Egg whites; 0.25 cup Low-fat buttermilk; 1 tsp Baking powder; 0.5 tsp Vanilla extract; 0.13 tsp Sea salt; 1 tbsp Pure maple syrup; 0.5 cup Fresh blueberries; 1 tsp Ghee

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

Griddled oat-based pancakes whisked with tangy buttermilk and protein-rich Greek yogurt for a light, fluffy texture that pairs perfectly with a drizzle of pure maple syrup.

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NUTRITION

Protein

46.1g

Fat

9.4g

Carbs

70.6g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Oat flour

0.5 scoop Vanilla protein powder

0.25 cup Non-fat Greek yogurt

0.5 cup Egg whites

0.25 cup Low-fat buttermilk

1 tsp Baking powder

0.5 tsp Vanilla extract

0.13 tsp Sea salt

1 tbsp Pure maple syrup

0.5 cup Fresh blueberries

1 tsp Ghee

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PREPARATION

1
Whisk the oat flour, vanilla protein powder, baking powder, and sea salt in a large bowl until well combined.
2
In a separate bowl, mix the non-fat Greek yogurt, egg whites, buttermilk, and vanilla extract until smooth.
3
Gently fold the wet ingredients into the dry ingredients until just incorporated to ensure a fluffy result.
4
Heat a non-stick skillet over medium-low heat and melt the ghee to coat the surface.
5
Pour 1/4 cup of batter for each pancake onto the skillet and cook until bubbles form on the surface.
6
Flip and cook for another 1-2 minutes until golden brown and the center is fully set.
7
Serve the warm pancakes topped with fresh blueberries and a drizzle of pure maple syrup.