Fluffy Protein Pancakes with Berry Compote

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

Fluffy Protein Pancakes with Berry Compote

YOUR SOLIN GENERATED RECIPE

Fluffy Protein Pancakes with Berry Compote

Light, tender protein pancakes with a delicate balance of oats and egg whites, infused with a hint of vanilla and cinnamon, and topped with a vibrant, naturally sweet blueberry compote. Enjoy a balanced meal that delights the palate and fuels your day.

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NUTRITION

340kcal
Protein
38.8g
Fat
3.8g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Liquid Egg Whites (approx. 120g)

1 scoop Vanilla Protein Powder (approx. 30g)

1/3 cup Rolled Oats (approx. 30g)

1/3 cup Unsweetened Almond Milk (approx. 80g)

1 tsp Baking Powder (approx. 4g)

1/2 tsp Cinnamon (approx. 1.3g)

1/2 cup Blueberries (approx. 75g)

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PREPARATION

  • 1

    In a blender, combine the liquid egg whites, vanilla protein powder, rolled oats, unsweetened almond milk, baking powder, and cinnamon. Blend until the mixture is smooth and well combined.

  • 2

    Preheat a non-stick skillet or griddle over medium heat. Lightly spray with cooking spray if needed.

  • 3

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

  • 4

    Flip the pancake and cook for an additional 1-2 minutes until golden and cooked through.

  • 5

    Meanwhile, in a small saucepan over low heat, warm the blueberries for 2-3 minutes to create a simple compote. Stir gently as they soften and release their juices.

  • 6

    Serve the warm pancakes stacked on a plate with the blueberry compote drizzled on top.

Fluffy Protein Pancakes with Berry Compote

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

Fluffy Protein Pancakes with Berry Compote

YOUR SOLIN GENERATED RECIPE

Fluffy Protein Pancakes with Berry Compote

Light, tender protein pancakes with a delicate balance of oats and egg whites, infused with a hint of vanilla and cinnamon, and topped with a vibrant, naturally sweet blueberry compote. Enjoy a balanced meal that delights the palate and fuels your day.

NUTRITION

340kcal
Protein
38.8g
Fat
3.8g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Liquid Egg Whites (approx. 120g)

1 scoop Vanilla Protein Powder (approx. 30g)

1/3 cup Rolled Oats (approx. 30g)

1/3 cup Unsweetened Almond Milk (approx. 80g)

1 tsp Baking Powder (approx. 4g)

1/2 tsp Cinnamon (approx. 1.3g)

1/2 cup Blueberries (approx. 75g)

PREPARATION

  • 1

    In a blender, combine the liquid egg whites, vanilla protein powder, rolled oats, unsweetened almond milk, baking powder, and cinnamon. Blend until the mixture is smooth and well combined.

  • 2

    Preheat a non-stick skillet or griddle over medium heat. Lightly spray with cooking spray if needed.

  • 3

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

  • 4

    Flip the pancake and cook for an additional 1-2 minutes until golden and cooked through.

  • 5

    Meanwhile, in a small saucepan over low heat, warm the blueberries for 2-3 minutes to create a simple compote. Stir gently as they soften and release their juices.

  • 6

    Serve the warm pancakes stacked on a plate with the blueberry compote drizzled on top.