Peanut Butter Protein Pancakes with Cinnamon Rice Cake Crumble

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

Peanut Butter Protein Pancakes with Cinnamon Rice Cake Crumble

YOUR SOLIN GENERATED RECIPE

Peanut Butter Protein Pancakes with Cinnamon Rice Cake Crumble

Enjoy a decadent yet healthful dessert featuring light, protein-packed pancakes infused with the nutty richness of peanut butter, crowned with a delicate, crunchy cinnamon rice cake crumble. Every bite offers a delightful balance of textures and flavors for a satisfying sweet treat.

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NUTRITION

345kcal
Protein
40.2g
Fat
8.3g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

4 large Egg Whites (approx. 120g total)

1 scoop Vanilla Whey Protein Powder (30g)

20g Rolled Oats

100ml Unsweetened Almond Milk

1/2 tbsp Smooth Unsalted Peanut Butter

1/2 unit Cinnamon Rice Cake

1/2 tsp Baking Powder

1/2 tsp Ground Cinnamon

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PREPARATION

  • 1

    In a bowl, whisk the egg whites until slightly frothy. Stir in the vanilla whey protein powder, rolled oats, unsweetened almond milk, baking powder, and ground cinnamon until a smooth, batter-like consistency forms.

  • 2

    Fold in the peanut butter gently, ensuring it doesn’t clump to keep the mix light.

  • 3

    Preheat a non-stick skillet over medium heat and lightly coat with a minimal amount of cooking spray.

  • 4

    Spoon small rounds of the batter onto the skillet, cooking each side for about 2-3 minutes or until golden brown and set.

  • 5

    While the pancakes are cooking, crush the cinnamon rice cake into small crumble pieces.

  • 6

    Once the pancakes are ready, plate them and evenly sprinkle the cinnamon rice cake crumble over the top for added crunch and flavor.

  • 7

    Serve immediately, enjoying the warm, protein-rich pancakes with a delightful cinnamon crunch.

Peanut Butter Protein Pancakes with Cinnamon Rice Cake Crumble

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

Peanut Butter Protein Pancakes with Cinnamon Rice Cake Crumble

YOUR SOLIN GENERATED RECIPE

Peanut Butter Protein Pancakes with Cinnamon Rice Cake Crumble

Enjoy a decadent yet healthful dessert featuring light, protein-packed pancakes infused with the nutty richness of peanut butter, crowned with a delicate, crunchy cinnamon rice cake crumble. Every bite offers a delightful balance of textures and flavors for a satisfying sweet treat.

NUTRITION

345kcal
Protein
40.2g
Fat
8.3g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

4 large Egg Whites (approx. 120g total)

1 scoop Vanilla Whey Protein Powder (30g)

20g Rolled Oats

100ml Unsweetened Almond Milk

1/2 tbsp Smooth Unsalted Peanut Butter

1/2 unit Cinnamon Rice Cake

1/2 tsp Baking Powder

1/2 tsp Ground Cinnamon

PREPARATION

  • 1

    In a bowl, whisk the egg whites until slightly frothy. Stir in the vanilla whey protein powder, rolled oats, unsweetened almond milk, baking powder, and ground cinnamon until a smooth, batter-like consistency forms.

  • 2

    Fold in the peanut butter gently, ensuring it doesn’t clump to keep the mix light.

  • 3

    Preheat a non-stick skillet over medium heat and lightly coat with a minimal amount of cooking spray.

  • 4

    Spoon small rounds of the batter onto the skillet, cooking each side for about 2-3 minutes or until golden brown and set.

  • 5

    While the pancakes are cooking, crush the cinnamon rice cake into small crumble pieces.

  • 6

    Once the pancakes are ready, plate them and evenly sprinkle the cinnamon rice cake crumble over the top for added crunch and flavor.

  • 7

    Serve immediately, enjoying the warm, protein-rich pancakes with a delightful cinnamon crunch.