Fluffy Greek Yogurt Protein Pancakes

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

Fluffy Greek Yogurt Protein Pancakes

YOUR SOLIN GENERATED RECIPE

Fluffy Greek Yogurt Protein Pancakes

Enjoy a stack of light and fluffy protein pancakes made with nonfat Greek yogurt, egg whites, and oats blended perfectly with a hit of whey protein. This versatile recipe works well for breakfast, lunch, or dinner, offering a satisfying balance of protein and energy to keep you fueled throughout the day.

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NUTRITION

355kcal
Protein
49g
Fat
3g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Nonfat Greek Yogurt

3 large Egg Whites

1/3 cup Rolled Oats (blended to oat flour)

1 scoop Whey Protein Isolate

1/2 teaspoon Baking Powder

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PREPARATION

  • 1

    In a blender or food processor, blend the rolled oats until they achieve a flour-like consistency.

  • 2

    In a mixing bowl, combine the nonfat Greek yogurt, egg whites, and whey protein isolate. Stir until smooth.

  • 3

    Add the oat flour and baking powder to the wet mixture. Mix until just combined; avoid overmixing to keep the pancakes fluffy.

  • 4

    Let the batter rest for 5 minutes. This allows the oat flour to absorb moisture and the baking powder to activate.

  • 5

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

  • 6

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

  • 7

    Flip the pancakes and cook for an additional 2 minutes or until golden brown and cooked through.

  • 8

    Transfer to a plate and serve warm. Optionally, top with fresh berries or a light drizzle of honey if desired.

Fluffy Greek Yogurt Protein Pancakes

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

Fluffy Greek Yogurt Protein Pancakes

YOUR SOLIN GENERATED RECIPE

Fluffy Greek Yogurt Protein Pancakes

Enjoy a stack of light and fluffy protein pancakes made with nonfat Greek yogurt, egg whites, and oats blended perfectly with a hit of whey protein. This versatile recipe works well for breakfast, lunch, or dinner, offering a satisfying balance of protein and energy to keep you fueled throughout the day.

NUTRITION

355kcal
Protein
49g
Fat
3g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Nonfat Greek Yogurt

3 large Egg Whites

1/3 cup Rolled Oats (blended to oat flour)

1 scoop Whey Protein Isolate

1/2 teaspoon Baking Powder

PREPARATION

  • 1

    In a blender or food processor, blend the rolled oats until they achieve a flour-like consistency.

  • 2

    In a mixing bowl, combine the nonfat Greek yogurt, egg whites, and whey protein isolate. Stir until smooth.

  • 3

    Add the oat flour and baking powder to the wet mixture. Mix until just combined; avoid overmixing to keep the pancakes fluffy.

  • 4

    Let the batter rest for 5 minutes. This allows the oat flour to absorb moisture and the baking powder to activate.

  • 5

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

  • 6

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

  • 7

    Flip the pancakes and cook for an additional 2 minutes or until golden brown and cooked through.

  • 8

    Transfer to a plate and serve warm. Optionally, top with fresh berries or a light drizzle of honey if desired.