Strawberry Protein Shortcake with Whipped Greek Yogurt

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

Strawberry Protein Shortcake with Whipped Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Strawberry Protein Shortcake with Whipped Greek Yogurt

Enjoy a revitalizing twist on a classic shortcake with a protein-packed pancake base, crowned with a creamy, whipped nonfat Greek yogurt and fresh, tangy strawberries. This dish beautifully balances sweet and savory, delivering a satisfying crunch with a fluffy center and a burst of juicy fruit.

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NUTRITION

439kcal
Protein
49.5g
Fat
4.9g
Carbs
45.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup rolled oats

2 egg whites

1 scoop vanilla whey protein powder

1/2 cup nonfat Greek yogurt

1/2 cup sliced strawberries

1/4 tsp baking powder

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PREPARATION

  • 1

    Place the rolled oats in a blender or food processor and blend until a fine flour forms.

  • 2

    In a mixing bowl, combine the oat flour, egg whites, whey protein powder, and baking powder. Stir until just combined; the batter will be slightly thick.

  • 3

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

  • 4

    Spoon the batter onto the skillet to form a pancake approximately 4-5 inches in diameter. Cook for 2-3 minutes on one side, or until bubbles form on the surface and the edges begin to set.

  • 5

    Flip the pancake carefully and cook for another 2 minutes until the pancake is golden and cooked through.

  • 6

    While the pancake is still warm, top it with a dollop of nonfat Greek yogurt. Using a fork or small whisk, gently whip the yogurt (optionally add a drop of vanilla extract from your pantry for extra flavor) to create a creamy texture.

  • 7

    Finish by layering the sliced strawberries on top of the whipped yogurt. Serve immediately and enjoy your protein-packed shortcake.

Strawberry Protein Shortcake with Whipped Greek Yogurt

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

Strawberry Protein Shortcake with Whipped Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Strawberry Protein Shortcake with Whipped Greek Yogurt

Enjoy a revitalizing twist on a classic shortcake with a protein-packed pancake base, crowned with a creamy, whipped nonfat Greek yogurt and fresh, tangy strawberries. This dish beautifully balances sweet and savory, delivering a satisfying crunch with a fluffy center and a burst of juicy fruit.

NUTRITION

439kcal
Protein
49.5g
Fat
4.9g
Carbs
45.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup rolled oats

2 egg whites

1 scoop vanilla whey protein powder

1/2 cup nonfat Greek yogurt

1/2 cup sliced strawberries

1/4 tsp baking powder

PREPARATION

  • 1

    Place the rolled oats in a blender or food processor and blend until a fine flour forms.

  • 2

    In a mixing bowl, combine the oat flour, egg whites, whey protein powder, and baking powder. Stir until just combined; the batter will be slightly thick.

  • 3

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

  • 4

    Spoon the batter onto the skillet to form a pancake approximately 4-5 inches in diameter. Cook for 2-3 minutes on one side, or until bubbles form on the surface and the edges begin to set.

  • 5

    Flip the pancake carefully and cook for another 2 minutes until the pancake is golden and cooked through.

  • 6

    While the pancake is still warm, top it with a dollop of nonfat Greek yogurt. Using a fork or small whisk, gently whip the yogurt (optionally add a drop of vanilla extract from your pantry for extra flavor) to create a creamy texture.

  • 7

    Finish by layering the sliced strawberries on top of the whipped yogurt. Serve immediately and enjoy your protein-packed shortcake.