YOUR SOLIN GENERATED RECIPE
Fluffy Greek Yogurt Protein Pancakes
Enjoy these light and fluffy protein pancakes, perfectly balancing creamy Greek yogurt with egg whites and whole egg, blended with oats and a boost of whey protein. They deliver a satisfying texture and a subtle vanilla aroma, making them ideal for a nutritious start to your day or a wholesome meal any time.
INGREDIENTS
1/2 cup Nonfat Greek Yogurt (113g)
1/2 cup Liquid Egg Whites (120g)
1 large Whole Egg (50g)
1/4 cup Rolled Oats (blended to oat flour, 20g)
1/2 scoop Whey Protein Isolate (15g)
1/2 tsp Baking Powder
1/2 tsp Vanilla Extract
1 pinch Salt
PREPARATION
In a blender, combine the Greek yogurt, liquid egg whites, whole egg, rolled oats (or oat flour), whey protein isolate, baking powder, vanilla extract, and salt.
Blend until the mixture is smooth and let it rest for 5 minutes to allow the oats to hydrate.
Preheat a non-stick skillet or griddle over medium heat and lightly coat with a cooking spray or a tiny amount of oil.
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, then flip carefully and cook for another 1-2 minutes until golden and cooked through.
Serve warm with your favorite fresh berries or a drizzle of maple syrup, keeping toppings moderate to stay within your calorie goals.