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 fluffy protein-packed pancakes that balance the creaminess of Greek yogurt with the hearty texture of rolled oats. Infused with a hint of vanilla from whey protein and enriched with egg whites and a whole egg, these pancakes are a delectable and nutritious treat perfect for any meal of the day.

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NUTRITION

442kcal
Protein
52.5g
Fat
9.8g
Carbs
37.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Rolled Oats (40g)

1/2 cup Nonfat Greek Yogurt (125g)

2 Egg Whites (approx. 66g)

1 Whole Egg (approx. 50g)

1 scoop Vanilla Whey Protein Powder (30g)

1/4 cup Unsweetened Almond Milk (60g)

1/4 teaspoon Baking Powder

1 packet Stevia (optional)

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PREPARATION

  • 1

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

  • 2

    Add the nonfat Greek yogurt, egg whites, whole egg, and vanilla whey protein powder to the blender. Pour in the almond milk and add stevia if using.

  • 3

    Blend the mixture until completely smooth and well combined. Let the batter rest for 5 minutes to thicken slightly.

  • 4

    Heat a non-stick skillet or griddle over medium heat. Lightly coat with a small amount of cooking spray or oil if needed.

  • 5

    Pour small rounds of batter onto the skillet, about 1/4 cup per pancake. Cook until bubbles form on the surface and the edges begin to set, approximately 2-3 minutes.

  • 6

    Flip the pancakes and cook for an additional 1-2 minutes until golden and fully cooked.

  • 7

    Serve warm with your favorite toppings such as fresh berries, a drizzle of honey, or a sprinkle of cinnamon.

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 fluffy protein-packed pancakes that balance the creaminess of Greek yogurt with the hearty texture of rolled oats. Infused with a hint of vanilla from whey protein and enriched with egg whites and a whole egg, these pancakes are a delectable and nutritious treat perfect for any meal of the day.

NUTRITION

442kcal
Protein
52.5g
Fat
9.8g
Carbs
37.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Rolled Oats (40g)

1/2 cup Nonfat Greek Yogurt (125g)

2 Egg Whites (approx. 66g)

1 Whole Egg (approx. 50g)

1 scoop Vanilla Whey Protein Powder (30g)

1/4 cup Unsweetened Almond Milk (60g)

1/4 teaspoon Baking Powder

1 packet Stevia (optional)

PREPARATION

  • 1

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

  • 2

    Add the nonfat Greek yogurt, egg whites, whole egg, and vanilla whey protein powder to the blender. Pour in the almond milk and add stevia if using.

  • 3

    Blend the mixture until completely smooth and well combined. Let the batter rest for 5 minutes to thicken slightly.

  • 4

    Heat a non-stick skillet or griddle over medium heat. Lightly coat with a small amount of cooking spray or oil if needed.

  • 5

    Pour small rounds of batter onto the skillet, about 1/4 cup per pancake. Cook until bubbles form on the surface and the edges begin to set, approximately 2-3 minutes.

  • 6

    Flip the pancakes and cook for an additional 1-2 minutes until golden and fully cooked.

  • 7

    Serve warm with your favorite toppings such as fresh berries, a drizzle of honey, or a sprinkle of cinnamon.