Fluffy Whole Grain Blueberry Pancakes

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

Fluffy Whole Grain Blueberry Pancakes

YOUR SOLIN GENERATED RECIPE

Fluffy Whole Grain Blueberry Pancakes

Enjoy these light and airy whole grain blueberry pancakes that offer a delightful balance of nutty flavor from the whole grain flour and bursts of juicy blueberries. Topped with creamy non-fat Greek yogurt and a drizzle of maple syrup, this dish is a refreshing, protein-packed treat perfect for any time of day.

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NUTRITION

512kcal
Protein
33g
Fat
8.5g
Carbs
72.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup whole grain flour (~60g)

1 tsp baking powder (~4g)

1 pinch salt (~0.5g)

1 whole egg (50g)

2 egg whites (66g total)

1/2 cup unsweetened almond milk (120g)

1/2 cup fresh blueberries (74g)

1/2 cup non-fat Greek yogurt (120g)

1 tbsp maple syrup (20g)

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PREPARATION

  • 1

    In a medium bowl, whisk together the whole grain flour, baking powder, and salt.

  • 2

    In a separate bowl, combine the whole egg and egg whites until well mixed.

  • 3

    Add the unsweetened almond milk to the egg mixture and stir until smooth.

  • 4

    Pour the wet ingredients into the dry ingredients and mix gently until just combined; do not overmix to keep the pancakes fluffy.

  • 5

    Fold in the fresh blueberries carefully to distribute evenly without crushing them.

  • 6

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

  • 7

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

  • 8

    Flip each pancake and cook for another 2 minutes until golden and cooked through.

  • 9

    Serve warm topped with non-fat Greek yogurt and a drizzle of maple syrup.

Fluffy Whole Grain Blueberry Pancakes

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

Fluffy Whole Grain Blueberry Pancakes

YOUR SOLIN GENERATED RECIPE

Fluffy Whole Grain Blueberry Pancakes

Enjoy these light and airy whole grain blueberry pancakes that offer a delightful balance of nutty flavor from the whole grain flour and bursts of juicy blueberries. Topped with creamy non-fat Greek yogurt and a drizzle of maple syrup, this dish is a refreshing, protein-packed treat perfect for any time of day.

NUTRITION

512kcal
Protein
33g
Fat
8.5g
Carbs
72.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup whole grain flour (~60g)

1 tsp baking powder (~4g)

1 pinch salt (~0.5g)

1 whole egg (50g)

2 egg whites (66g total)

1/2 cup unsweetened almond milk (120g)

1/2 cup fresh blueberries (74g)

1/2 cup non-fat Greek yogurt (120g)

1 tbsp maple syrup (20g)

PREPARATION

  • 1

    In a medium bowl, whisk together the whole grain flour, baking powder, and salt.

  • 2

    In a separate bowl, combine the whole egg and egg whites until well mixed.

  • 3

    Add the unsweetened almond milk to the egg mixture and stir until smooth.

  • 4

    Pour the wet ingredients into the dry ingredients and mix gently until just combined; do not overmix to keep the pancakes fluffy.

  • 5

    Fold in the fresh blueberries carefully to distribute evenly without crushing them.

  • 6

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

  • 7

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

  • 8

    Flip each pancake and cook for another 2 minutes until golden and cooked through.

  • 9

    Serve warm topped with non-fat Greek yogurt and a drizzle of maple syrup.