Fluffy Greek Yogurt Protein Pancakes

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

Fluffy Greek Yogurt Protein Pancakes

YOUR SOLIN GENERATED RECIPE

Fluffy Greek Yogurt Protein Pancakes

Enjoy these light and airy protein-packed pancakes made with nonfat Greek yogurt, egg whites, whole egg, and rolled oats. They come together quickly for a nutritious start to your day or a delightful meal anytime, boasting a perfect blend of flavors and textures with a hint of vanilla.

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NUTRITION

357kcal
Protein
35g
Fat
8.2g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Nonfat Greek Yogurt (120g)

3 Egg Whites (99g)

1 Whole Egg (50g)

1/2 cup Rolled Oats (40g)

1/2 teaspoon Baking Powder

1 teaspoon Vanilla Extract

Pinch of Salt

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PREPARATION

  • 1

    In a blender, combine the rolled oats and baking powder. Blend until the oats turn into a fine flour.

  • 2

    Add the nonfat Greek yogurt, egg whites, whole egg, vanilla extract, and a pinch of salt to the oat flour. Blend until the batter is smooth and well combined.

  • 3

    Preheat a nonstick skillet or griddle over medium heat and lightly coat with cooking spray or a small amount of oil.

  • 4

    Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until small bubbles form on the surface and the edges appear set, about 2-3 minutes.

  • 5

    Flip the pancake carefully and cook for another 2 minutes on the other side until golden brown.

  • 6

    Repeat with the remaining batter. Serve warm, optionally topping with fresh berries or a drizzle of honey if desired.

Fluffy Greek Yogurt Protein Pancakes

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

Fluffy Greek Yogurt Protein Pancakes

YOUR SOLIN GENERATED RECIPE

Fluffy Greek Yogurt Protein Pancakes

Enjoy these light and airy protein-packed pancakes made with nonfat Greek yogurt, egg whites, whole egg, and rolled oats. They come together quickly for a nutritious start to your day or a delightful meal anytime, boasting a perfect blend of flavors and textures with a hint of vanilla.

NUTRITION

357kcal
Protein
35g
Fat
8.2g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Nonfat Greek Yogurt (120g)

3 Egg Whites (99g)

1 Whole Egg (50g)

1/2 cup Rolled Oats (40g)

1/2 teaspoon Baking Powder

1 teaspoon Vanilla Extract

Pinch of Salt

PREPARATION

  • 1

    In a blender, combine the rolled oats and baking powder. Blend until the oats turn into a fine flour.

  • 2

    Add the nonfat Greek yogurt, egg whites, whole egg, vanilla extract, and a pinch of salt to the oat flour. Blend until the batter is smooth and well combined.

  • 3

    Preheat a nonstick skillet or griddle over medium heat and lightly coat with cooking spray or a small amount of oil.

  • 4

    Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until small bubbles form on the surface and the edges appear set, about 2-3 minutes.

  • 5

    Flip the pancake carefully and cook for another 2 minutes on the other side until golden brown.

  • 6

    Repeat with the remaining batter. Serve warm, optionally topping with fresh berries or a drizzle of honey if desired.