Protein-Packed Almond Blueberry Oat Pancakes

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

Protein-Packed Almond Blueberry Oat Pancakes

YOUR SOLIN GENERATED RECIPE

Protein-Packed Almond Blueberry Oat Pancakes

Savor a delightful stack of almond-infused oat pancakes bursting with fresh blueberries and enhanced with a boost of protein from egg whites and vanilla whey. Light, fluffy, and perfectly balanced for a nutritious start or satisfying meal any time of day.

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NUTRITION

414kcal
Protein
35g
Fat
14.5g
Carbs
39.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup rolled oats (40g)

1/2 cup unsweetened almond milk (120g)

3 egg whites (~99g)

1 half-scoop vanilla whey protein powder (30g)

1 tbsp almond butter (16g)

1/4 cup blueberries (37g)

1 tsp baking powder (4g)

1 tsp vanilla extract (5g)

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PREPARATION

  • 1

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

  • 2

    Let the batter rest for about 5 minutes to thicken slightly.

  • 3

    Gently fold in the blueberries and almond butter, ensuring they are evenly distributed without breaking up the blueberries.

  • 4

    Preheat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of cooking spray or extra almond milk.

  • 5

    Pour portions of the batter onto the skillet to form pancakes of your desired size. Cook until small bubbles appear on the surface, about 2-3 minutes.

  • 6

    Flip the pancakes carefully and cook for another 2 minutes or until golden brown and fully set.

  • 7

    Serve warm with additional blueberries or a drizzle of almond butter if desired.

Protein-Packed Almond Blueberry Oat Pancakes

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

Protein-Packed Almond Blueberry Oat Pancakes

YOUR SOLIN GENERATED RECIPE

Protein-Packed Almond Blueberry Oat Pancakes

Savor a delightful stack of almond-infused oat pancakes bursting with fresh blueberries and enhanced with a boost of protein from egg whites and vanilla whey. Light, fluffy, and perfectly balanced for a nutritious start or satisfying meal any time of day.

NUTRITION

414kcal
Protein
35g
Fat
14.5g
Carbs
39.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup rolled oats (40g)

1/2 cup unsweetened almond milk (120g)

3 egg whites (~99g)

1 half-scoop vanilla whey protein powder (30g)

1 tbsp almond butter (16g)

1/4 cup blueberries (37g)

1 tsp baking powder (4g)

1 tsp vanilla extract (5g)

PREPARATION

  • 1

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

  • 2

    Let the batter rest for about 5 minutes to thicken slightly.

  • 3

    Gently fold in the blueberries and almond butter, ensuring they are evenly distributed without breaking up the blueberries.

  • 4

    Preheat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of cooking spray or extra almond milk.

  • 5

    Pour portions of the batter onto the skillet to form pancakes of your desired size. Cook until small bubbles appear on the surface, about 2-3 minutes.

  • 6

    Flip the pancakes carefully and cook for another 2 minutes or until golden brown and fully set.

  • 7

    Serve warm with additional blueberries or a drizzle of almond butter if desired.