Fluffy High-Protein Vanilla Egg White Pancakes

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

Fluffy High-Protein Vanilla Egg White Pancakes

YOUR SOLIN GENERATED RECIPE

Fluffy High-Protein Vanilla Egg White Pancakes

Enjoy a light and airy stack of high-protein pancakes bursting with a delicate vanilla flavor. These pancakes blend egg whites, whey protein, and oat flour, creating a satisfying meal that fuels your day without weighing you down. Drizzled with a touch of almond butter for richness, each bite offers a balanced fusion of textures and sweetness.

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NUTRITION

381kcal
Protein
46.4g
Fat
11.4g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites

0.5 scoop Whey Protein Isolate

1/4 cup Oat Flour

1 teaspoon Vanilla Extract

1/2 teaspoon Baking Powder

1 tablespoon Almond Butter

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PREPARATION

  • 1

    In a medium bowl, whisk together the egg whites, whey protein isolate, oat flour, vanilla extract, and baking powder until the mixture is smooth and free of lumps.

  • 2

    Allow the batter to rest for 5 minutes to let the ingredients meld and the oat flour absorb the liquid.

  • 3

    Heat a non-stick pan over medium heat and lightly coat it with a cooking spray.

  • 4

    Pour a portion of the batter (about 1/4 of the mixture) onto the pan, forming a small pancake. Cook until bubbles appear on the surface, approximately 2-3 minutes.

  • 5

    Flip the pancake carefully and cook the other side for an additional 2 minutes until golden and cooked through.

  • 6

    Repeat with the remaining batter.

  • 7

    Serve the pancakes warm, topped with a dollop of almond butter. Optionally, add fresh berries or a drizzle of natural sweetener if desired.

Fluffy High-Protein Vanilla Egg White Pancakes

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

Fluffy High-Protein Vanilla Egg White Pancakes

YOUR SOLIN GENERATED RECIPE

Fluffy High-Protein Vanilla Egg White Pancakes

Enjoy a light and airy stack of high-protein pancakes bursting with a delicate vanilla flavor. These pancakes blend egg whites, whey protein, and oat flour, creating a satisfying meal that fuels your day without weighing you down. Drizzled with a touch of almond butter for richness, each bite offers a balanced fusion of textures and sweetness.

NUTRITION

381kcal
Protein
46.4g
Fat
11.4g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites

0.5 scoop Whey Protein Isolate

1/4 cup Oat Flour

1 teaspoon Vanilla Extract

1/2 teaspoon Baking Powder

1 tablespoon Almond Butter

PREPARATION

  • 1

    In a medium bowl, whisk together the egg whites, whey protein isolate, oat flour, vanilla extract, and baking powder until the mixture is smooth and free of lumps.

  • 2

    Allow the batter to rest for 5 minutes to let the ingredients meld and the oat flour absorb the liquid.

  • 3

    Heat a non-stick pan over medium heat and lightly coat it with a cooking spray.

  • 4

    Pour a portion of the batter (about 1/4 of the mixture) onto the pan, forming a small pancake. Cook until bubbles appear on the surface, approximately 2-3 minutes.

  • 5

    Flip the pancake carefully and cook the other side for an additional 2 minutes until golden and cooked through.

  • 6

    Repeat with the remaining batter.

  • 7

    Serve the pancakes warm, topped with a dollop of almond butter. Optionally, add fresh berries or a drizzle of natural sweetener if desired.