YOUR SOLIN GENERATED RECIPE
High-Protein Fluffy Buttermilk-Style Pancakes
Whisked oat flour and Greek yogurt pancakes griddled until golden brown, served with a drizzle of amber maple syrup and fresh, juicy berries.
INGREDIENTS
0.25 cup non-fat Greek yogurt
0.5 cup liquid egg whites
0.5 scoop vanilla protein powder
0.25 cup oat flour
1 tsp baking powder
0.5 tsp ground cinnamon
0.13 tsp sea salt
1 tsp coconut oil
1 tbsp pure maple syrup
0.5 cup fresh blueberries
PREPARATION
In a medium mixing bowl, whisk together the Greek yogurt and liquid egg whites until the mixture is smooth and slightly bubbly.
Add the vanilla protein powder, oat flour, baking powder, cinnamon, and sea salt to the wet ingredients.
Stir the batter gently until just combined, being careful not to over-mix so the pancakes remain light and airy.
Heat a large non-stick skillet or griddle over medium-low heat and lightly coat with the coconut oil.
Pour the batter onto the hot skillet in three or four equal circles, leaving space for them to expand.
Cook for 3 to 4 minutes on the first side, or until small bubbles form on the surface and the edges look set.
Carefully flip the pancakes and cook for an additional 2 to 3 minutes until they are golden brown and cooked through.
Transfer the pancakes to a plate and top with the fresh blueberries and a drizzle of pure maple syrup.