Fluffy Protein Pancakes with Creamy Maple Greek Yogurt Topping

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

Fluffy Protein Pancakes with Creamy Maple Greek Yogurt Topping

YOUR SOLIN GENERATED RECIPE

Fluffy Protein Pancakes with Creamy Maple Greek Yogurt Topping

Enjoy these delightfully airy protein pancakes that combine the wholesome goodness of oats, egg whites, and a scoop of vanilla whey protein for a nutrient-packed start to your day or a light meal any time. Topped with a dollop of low-fat Greek yogurt and a drizzle of pure maple syrup, every bite delivers a harmonious blend of flavors and textures.

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NUTRITION

424kcal
Protein
55.2g
Fat
4.7g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Rolled Oats

4 Egg Whites

1 Scoop Whey Protein Isolate (Vanilla)

1/2 tsp Baking Powder

1/4 cup Unsweetened Almond Milk

1/2 cup Low-Fat Greek Yogurt

1 tbsp Pure Maple Syrup

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PREPARATION

  • 1

    In a blender or food processor, combine the rolled oats and egg whites. Blend until the mixture resembles a smooth batter.

  • 2

    Add the whey protein isolate, baking powder, and unsweetened almond milk to the blender. Blend again until well incorporated, ensuring there are no lumps.

  • 3

    Preheat a non-stick skillet or griddle over medium heat. Lightly coat with cooking spray or a tiny bit of oil if necessary.

  • 4

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

  • 5

    Flip the pancake carefully and cook for an additional 2 minutes until golden and cooked through.

  • 6

    Repeat with the remaining batter.

  • 7

    To serve, dollop the low-fat Greek yogurt on top of the pancakes and drizzle with pure maple syrup.

Fluffy Protein Pancakes with Creamy Maple Greek Yogurt Topping

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

Fluffy Protein Pancakes with Creamy Maple Greek Yogurt Topping

YOUR SOLIN GENERATED RECIPE

Fluffy Protein Pancakes with Creamy Maple Greek Yogurt Topping

Enjoy these delightfully airy protein pancakes that combine the wholesome goodness of oats, egg whites, and a scoop of vanilla whey protein for a nutrient-packed start to your day or a light meal any time. Topped with a dollop of low-fat Greek yogurt and a drizzle of pure maple syrup, every bite delivers a harmonious blend of flavors and textures.

NUTRITION

424kcal
Protein
55.2g
Fat
4.7g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Rolled Oats

4 Egg Whites

1 Scoop Whey Protein Isolate (Vanilla)

1/2 tsp Baking Powder

1/4 cup Unsweetened Almond Milk

1/2 cup Low-Fat Greek Yogurt

1 tbsp Pure Maple Syrup

PREPARATION

  • 1

    In a blender or food processor, combine the rolled oats and egg whites. Blend until the mixture resembles a smooth batter.

  • 2

    Add the whey protein isolate, baking powder, and unsweetened almond milk to the blender. Blend again until well incorporated, ensuring there are no lumps.

  • 3

    Preheat a non-stick skillet or griddle over medium heat. Lightly coat with cooking spray or a tiny bit of oil if necessary.

  • 4

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

  • 5

    Flip the pancake carefully and cook for an additional 2 minutes until golden and cooked through.

  • 6

    Repeat with the remaining batter.

  • 7

    To serve, dollop the low-fat Greek yogurt on top of the pancakes and drizzle with pure maple syrup.