Fluffy Protein Pancakes with Berry Compote

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fluffy Protein Pancakes with Berry Compote

YOUR SOLIN GENERATED RECIPE

Fluffy Protein Pancakes with Berry Compote

Indulge in a light and fluffy stack of protein-packed pancakes topped with a vibrant berry compote. This versatile dish is perfect for any time of day, delivering a satisfying balance of protein, complex carbs, and a hint of natural sweetness from the berries and maple syrup.

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NUTRITION

342kcal
Protein
39.3g
Fat
4.7g
Carbs
37.6g

SERVINGS

1 serving

INGREDIENTS

1/3 cup ground rolled oats (30g)

1 scoop vanilla whey protein isolate (30g)

3 large egg whites (approx. 99g)

1/3 cup unsweetened almond milk (80g)

1 teaspoon baking powder (4g)

1/2 cup mixed berries (75g)

1 teaspoon maple syrup (7g)

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PREPARATION

  • 1

    In a blender, combine the rolled oats and blend until finely ground to form oat flour.

  • 2

    In a mixing bowl, whisk together the oat flour, whey protein isolate, and baking powder.

  • 3

    Add the egg whites and unsweetened almond milk to the dry ingredients, stirring until a smooth batter forms.

  • 4

    Heat a non-stick skillet over medium heat. Lightly spray with cooking spray if desired.

  • 5

    Pour approximately 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook for an additional 1-2 minutes until both sides are golden brown.

  • 6

    For the berry compote, gently heat mixed berries and maple syrup in a small saucepan over low heat for 3-4 minutes until slightly thickened.

  • 7

    Serve the pancakes stacked on a plate and drizzle the warm berry compote over the top. Enjoy immediately.

Fluffy Protein Pancakes with Berry Compote

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fluffy Protein Pancakes with Berry Compote

YOUR SOLIN GENERATED RECIPE

Fluffy Protein Pancakes with Berry Compote

Indulge in a light and fluffy stack of protein-packed pancakes topped with a vibrant berry compote. This versatile dish is perfect for any time of day, delivering a satisfying balance of protein, complex carbs, and a hint of natural sweetness from the berries and maple syrup.

NUTRITION

342kcal
Protein
39.3g
Fat
4.7g
Carbs
37.6g

SERVINGS

1 serving

INGREDIENTS

1/3 cup ground rolled oats (30g)

1 scoop vanilla whey protein isolate (30g)

3 large egg whites (approx. 99g)

1/3 cup unsweetened almond milk (80g)

1 teaspoon baking powder (4g)

1/2 cup mixed berries (75g)

1 teaspoon maple syrup (7g)

PREPARATION

  • 1

    In a blender, combine the rolled oats and blend until finely ground to form oat flour.

  • 2

    In a mixing bowl, whisk together the oat flour, whey protein isolate, and baking powder.

  • 3

    Add the egg whites and unsweetened almond milk to the dry ingredients, stirring until a smooth batter forms.

  • 4

    Heat a non-stick skillet over medium heat. Lightly spray with cooking spray if desired.

  • 5

    Pour approximately 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook for an additional 1-2 minutes until both sides are golden brown.

  • 6

    For the berry compote, gently heat mixed berries and maple syrup in a small saucepan over low heat for 3-4 minutes until slightly thickened.

  • 7

    Serve the pancakes stacked on a plate and drizzle the warm berry compote over the top. Enjoy immediately.