High-Protein Greek Yogurt Pancakes

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

High-Protein Greek Yogurt Pancakes

YOUR SOLIN GENERATED RECIPE

High-Protein Greek Yogurt Pancakes

Savor a stack of fluffy, high-protein Greek yogurt pancakes that blend the creaminess of nonfat Greek yogurt with the heartiness of oats and the lightness of egg whites. These pancakes are delicately flavored with vanilla and a hint of cinnamon, studded with burst of juicy blueberries for a refreshing twist. Perfect for a nutritious breakfast or a balanced meal any time of the day.

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NUTRITION

341kcal
Protein
33.5g
Fat
7.6g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Nonfat Greek Yogurt (125g)

3 Egg Whites (approx. 90g)

1 Whole Egg (50g)

1/3 cup ground Rolled Oats (30g)

1/2 teaspoon Baking Powder

1/2 teaspoon Vanilla Extract

1/4 cup Fresh Blueberries

Pinch of Salt

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PREPARATION

  • 1

    In a bowl, whisk together the nonfat Greek yogurt, egg whites, and whole egg until smooth.

  • 2

    Stir in the ground rolled oats, baking powder, vanilla extract, and a pinch of salt until well combined.

  • 3

    Gently fold in the fresh blueberries.

  • 4

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

  • 5

    Pour small rounds of batter onto the skillet and cook until bubbles form on the surface, approximately 2-3 minutes.

  • 6

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

  • 7

    Serve warm, optionally garnished with extra blueberries or a drizzle of your preferred topping.

High-Protein Greek Yogurt Pancakes

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

High-Protein Greek Yogurt Pancakes

YOUR SOLIN GENERATED RECIPE

High-Protein Greek Yogurt Pancakes

Savor a stack of fluffy, high-protein Greek yogurt pancakes that blend the creaminess of nonfat Greek yogurt with the heartiness of oats and the lightness of egg whites. These pancakes are delicately flavored with vanilla and a hint of cinnamon, studded with burst of juicy blueberries for a refreshing twist. Perfect for a nutritious breakfast or a balanced meal any time of the day.

NUTRITION

341kcal
Protein
33.5g
Fat
7.6g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Nonfat Greek Yogurt (125g)

3 Egg Whites (approx. 90g)

1 Whole Egg (50g)

1/3 cup ground Rolled Oats (30g)

1/2 teaspoon Baking Powder

1/2 teaspoon Vanilla Extract

1/4 cup Fresh Blueberries

Pinch of Salt

PREPARATION

  • 1

    In a bowl, whisk together the nonfat Greek yogurt, egg whites, and whole egg until smooth.

  • 2

    Stir in the ground rolled oats, baking powder, vanilla extract, and a pinch of salt until well combined.

  • 3

    Gently fold in the fresh blueberries.

  • 4

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

  • 5

    Pour small rounds of batter onto the skillet and cook until bubbles form on the surface, approximately 2-3 minutes.

  • 6

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

  • 7

    Serve warm, optionally garnished with extra blueberries or a drizzle of your preferred topping.