Fluffy Whole Wheat Berry Pancakes

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

Fluffy Whole Wheat Berry Pancakes

YOUR SOLIN GENERATED RECIPE

Fluffy Whole Wheat Berry Pancakes

Enjoy these delightfully fluffy whole wheat pancakes packed with fresh berries and an extra boost of protein. The blend of whole wheat flour, eggs, and a touch of cottage cheese creates a rich texture, while blueberries and raspberries offer sweet bursts of flavor. Perfect for a nourishing start or a satisfying mid-day meal.

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NUTRITION

452kcal
Protein
29g
Fat
7.5g
Carbs
70.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Whole Wheat Flour (60g)

2 Large Eggs (100g total)

1/2 cup Skim Milk (122g)

1/4 cup Blueberries (37g)

1/4 cup Raspberries (31g)

1 tbsp Greek Yogurt (15g)

1/4 cup Low-Fat Cottage Cheese (62g)

1 tsp Baking Powder (4g)

1 pinch Salt (0.5g)

1 tsp Maple Syrup (7g)

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PREPARATION

  • 1

    In a large bowl, whisk together the whole wheat flour, baking powder, and a pinch of salt.

  • 2

    In a separate bowl, beat the eggs and then mix in skim milk, Greek yogurt, and low-fat cottage cheese until smooth.

  • 3

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

  • 4

    Fold in the fresh blueberries and raspberries carefully, ensuring the berries are evenly distributed without breaking them up.

  • 5

    Heat a non-stick skillet or griddle over medium heat; lightly coat with non-stick spray if needed.

  • 6

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

  • 7

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

  • 8

    Serve the pancakes warm, drizzling a teaspoon of maple syrup over the top for natural sweetness.

Fluffy Whole Wheat Berry Pancakes

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

Fluffy Whole Wheat Berry Pancakes

YOUR SOLIN GENERATED RECIPE

Fluffy Whole Wheat Berry Pancakes

Enjoy these delightfully fluffy whole wheat pancakes packed with fresh berries and an extra boost of protein. The blend of whole wheat flour, eggs, and a touch of cottage cheese creates a rich texture, while blueberries and raspberries offer sweet bursts of flavor. Perfect for a nourishing start or a satisfying mid-day meal.

NUTRITION

452kcal
Protein
29g
Fat
7.5g
Carbs
70.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Whole Wheat Flour (60g)

2 Large Eggs (100g total)

1/2 cup Skim Milk (122g)

1/4 cup Blueberries (37g)

1/4 cup Raspberries (31g)

1 tbsp Greek Yogurt (15g)

1/4 cup Low-Fat Cottage Cheese (62g)

1 tsp Baking Powder (4g)

1 pinch Salt (0.5g)

1 tsp Maple Syrup (7g)

PREPARATION

  • 1

    In a large bowl, whisk together the whole wheat flour, baking powder, and a pinch of salt.

  • 2

    In a separate bowl, beat the eggs and then mix in skim milk, Greek yogurt, and low-fat cottage cheese until smooth.

  • 3

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

  • 4

    Fold in the fresh blueberries and raspberries carefully, ensuring the berries are evenly distributed without breaking them up.

  • 5

    Heat a non-stick skillet or griddle over medium heat; lightly coat with non-stick spray if needed.

  • 6

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

  • 7

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

  • 8

    Serve the pancakes warm, drizzling a teaspoon of maple syrup over the top for natural sweetness.