Fluffy Lemon-Blueberry Protein Pancakes

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

Fluffy Lemon-Blueberry Protein Pancakes

YOUR SOLIN GENERATED RECIPE

Fluffy Lemon-Blueberry Protein Pancakes

Enjoy these light and fluffy protein pancakes bursting with a zesty lemon kick and fresh blueberries. The combination of egg whites, Greek yogurt, and whey protein boosts the protein content, while rolled oats provide a hearty texture. Perfect for any meal of the day, these pancakes are a delightful balance of tangy, sweet, and satisfying flavors.

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NUTRITION

328kcal
Protein
40.5g
Fat
4g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

4 large Egg Whites (~120g)

1/2 cup Plain Nonfat Greek Yogurt (~125g)

1/2 scoop Whey Protein Powder (~15g)

1/3 cup Rolled Oats (~27g)

1/4 cup Blueberries (~37g)

2 Tbsp Lemon Juice (~30g)

1/2 unit Lemon Zest (~2g)

1/4 cup Unsweetened Almond Milk (~60g)

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PREPARATION

  • 1

    In a blender, combine the egg whites, Greek yogurt, whey protein powder, rolled oats, lemon juice, lemon zest, and almond milk. Blend until smooth.

  • 2

    Gently fold in the blueberries, being careful not to overmix.

  • 3

    Preheat a non-stick skillet or griddle over medium-low heat. Lightly spray with cooking spray if needed.

  • 4

    Pour an appropriate amount of batter onto the skillet to form small pancakes. Cook until bubbles begin to form on the surface, about 2-3 minutes.

  • 5

    Flip the pancakes and cook for an additional 2 minutes until both sides are golden brown.

  • 6

    Serve warm and enjoy these fluffy, protein-packed pancakes for a nutritious start or satisfying meal.

Fluffy Lemon-Blueberry Protein Pancakes

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

Fluffy Lemon-Blueberry Protein Pancakes

YOUR SOLIN GENERATED RECIPE

Fluffy Lemon-Blueberry Protein Pancakes

Enjoy these light and fluffy protein pancakes bursting with a zesty lemon kick and fresh blueberries. The combination of egg whites, Greek yogurt, and whey protein boosts the protein content, while rolled oats provide a hearty texture. Perfect for any meal of the day, these pancakes are a delightful balance of tangy, sweet, and satisfying flavors.

NUTRITION

328kcal
Protein
40.5g
Fat
4g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

4 large Egg Whites (~120g)

1/2 cup Plain Nonfat Greek Yogurt (~125g)

1/2 scoop Whey Protein Powder (~15g)

1/3 cup Rolled Oats (~27g)

1/4 cup Blueberries (~37g)

2 Tbsp Lemon Juice (~30g)

1/2 unit Lemon Zest (~2g)

1/4 cup Unsweetened Almond Milk (~60g)

PREPARATION

  • 1

    In a blender, combine the egg whites, Greek yogurt, whey protein powder, rolled oats, lemon juice, lemon zest, and almond milk. Blend until smooth.

  • 2

    Gently fold in the blueberries, being careful not to overmix.

  • 3

    Preheat a non-stick skillet or griddle over medium-low heat. Lightly spray with cooking spray if needed.

  • 4

    Pour an appropriate amount of batter onto the skillet to form small pancakes. Cook until bubbles begin to form on the surface, about 2-3 minutes.

  • 5

    Flip the pancakes and cook for an additional 2 minutes until both sides are golden brown.

  • 6

    Serve warm and enjoy these fluffy, protein-packed pancakes for a nutritious start or satisfying meal.