Fluffy Whole Grain Protein Pancakes

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

Fluffy Whole Grain Protein Pancakes

YOUR SOLIN GENERATED RECIPE

Fluffy Whole Grain Protein Pancakes

Enjoy these delightfully fluffy whole grain protein pancakes perfect for any meal. They combine the hearty goodness of whole wheat flour, a boost of protein from whey and egg whites, and a hint of sweetness from ripe banana, making each bite satisfying and nutritious.

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NUTRITION

469kcal
Protein
45.2g
Fat
4.0g
Carbs
64.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Whole Wheat Flour (60g)

1 scoop Vanilla Whey Protein Powder (30g)

2 large Egg Whites (66g)

1/4 cup Non-fat Greek Yogurt (60g)

1/2 medium Mashed Banana (60g)

1/2 cup Unsweetened Almond Milk (120g)

1 tsp Baking Powder (4g)

1/2 tsp Cinnamon (1.3g)

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PREPARATION

  • 1

    In a medium bowl, combine the whole wheat flour, protein powder, baking powder, and cinnamon.

  • 2

    In a separate bowl, whisk together the egg whites, non-fat Greek yogurt, mashed banana, and almond milk until smooth.

  • 3

    Gradually mix the wet ingredients into the dry ingredients until just combined, being careful not to overmix to keep the pancakes fluffy.

  • 4

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

  • 5

    Pour approximately 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges begin to set, then flip and cook for another 1-2 minutes until golden brown.

  • 6

    Serve warm with your favorite toppings such as fresh berries, a drizzle of pure maple syrup, or a sprinkle of additional cinnamon.

Fluffy Whole Grain Protein Pancakes

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

Fluffy Whole Grain Protein Pancakes

YOUR SOLIN GENERATED RECIPE

Fluffy Whole Grain Protein Pancakes

Enjoy these delightfully fluffy whole grain protein pancakes perfect for any meal. They combine the hearty goodness of whole wheat flour, a boost of protein from whey and egg whites, and a hint of sweetness from ripe banana, making each bite satisfying and nutritious.

NUTRITION

469kcal
Protein
45.2g
Fat
4.0g
Carbs
64.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Whole Wheat Flour (60g)

1 scoop Vanilla Whey Protein Powder (30g)

2 large Egg Whites (66g)

1/4 cup Non-fat Greek Yogurt (60g)

1/2 medium Mashed Banana (60g)

1/2 cup Unsweetened Almond Milk (120g)

1 tsp Baking Powder (4g)

1/2 tsp Cinnamon (1.3g)

PREPARATION

  • 1

    In a medium bowl, combine the whole wheat flour, protein powder, baking powder, and cinnamon.

  • 2

    In a separate bowl, whisk together the egg whites, non-fat Greek yogurt, mashed banana, and almond milk until smooth.

  • 3

    Gradually mix the wet ingredients into the dry ingredients until just combined, being careful not to overmix to keep the pancakes fluffy.

  • 4

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

  • 5

    Pour approximately 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges begin to set, then flip and cook for another 1-2 minutes until golden brown.

  • 6

    Serve warm with your favorite toppings such as fresh berries, a drizzle of pure maple syrup, or a sprinkle of additional cinnamon.