Fluffy Vanilla Protein Pancakes

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

Fluffy Vanilla Protein Pancakes

YOUR SOLIN GENERATED RECIPE

Fluffy Vanilla Protein Pancakes

Enjoy a light and airy stack of vanilla-infused protein pancakes that balance a good mix of oats, egg whites, and vanilla whey protein for a satisfying meal. Finished with a drizzle of creamy peanut butter, these pancakes are perfect any time of day to fuel your body while delighting your taste buds.

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NUTRITION

401kcal
Protein
42.6g
Fat
13.6g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

30 g Rolled Oats

3 Egg Whites

1 scoop Vanilla Whey Protein Powder

0.5 cup Unsweetened Almond Milk

1 tsp Baking Powder

0.5 tsp Vanilla Extract

1 pinch Salt

0.25 tsp Cinnamon

1 tbsp Peanut Butter

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PREPARATION

  • 1

    In a blender, combine the rolled oats, egg whites, vanilla whey protein powder, unsweetened almond milk, baking powder, vanilla extract, salt, and cinnamon. Blend until a smooth batter forms.

  • 2

    Let the batter rest for 5 minutes to allow the oats to absorb the liquid and thicken the mixture.

  • 3

    Heat a non-stick skillet or griddle over medium heat and lightly coat with a cooking spray or a tiny bit of oil.

  • 4

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

  • 5

    Flip the pancake and cook for an additional 1-2 minutes until the other side is golden brown.

  • 6

    Repeat with the remaining batter.

  • 7

    Stack the pancakes on a plate and drizzle the peanut butter over the top or serve it on the side for dipping.

Fluffy Vanilla Protein Pancakes

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

Fluffy Vanilla Protein Pancakes

YOUR SOLIN GENERATED RECIPE

Fluffy Vanilla Protein Pancakes

Enjoy a light and airy stack of vanilla-infused protein pancakes that balance a good mix of oats, egg whites, and vanilla whey protein for a satisfying meal. Finished with a drizzle of creamy peanut butter, these pancakes are perfect any time of day to fuel your body while delighting your taste buds.

NUTRITION

401kcal
Protein
42.6g
Fat
13.6g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

30 g Rolled Oats

3 Egg Whites

1 scoop Vanilla Whey Protein Powder

0.5 cup Unsweetened Almond Milk

1 tsp Baking Powder

0.5 tsp Vanilla Extract

1 pinch Salt

0.25 tsp Cinnamon

1 tbsp Peanut Butter

PREPARATION

  • 1

    In a blender, combine the rolled oats, egg whites, vanilla whey protein powder, unsweetened almond milk, baking powder, vanilla extract, salt, and cinnamon. Blend until a smooth batter forms.

  • 2

    Let the batter rest for 5 minutes to allow the oats to absorb the liquid and thicken the mixture.

  • 3

    Heat a non-stick skillet or griddle over medium heat and lightly coat with a cooking spray or a tiny bit of oil.

  • 4

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

  • 5

    Flip the pancake and cook for an additional 1-2 minutes until the other side is golden brown.

  • 6

    Repeat with the remaining batter.

  • 7

    Stack the pancakes on a plate and drizzle the peanut butter over the top or serve it on the side for dipping.