Fluffy Strawberry Protein Pancakes with Whipped Coconut Cream

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

Fluffy Strawberry Protein Pancakes with Whipped Coconut Cream

YOUR SOLIN GENERATED RECIPE

Fluffy Strawberry Protein Pancakes with Whipped Coconut Cream

Enjoy a light and fluffy stack of protein-packed pancakes enriched with egg whites, rolled oats, and a hint of vanilla, crowned with fresh strawberries and a dollop of whipped coconut cream. This delightful dish offers a balance of natural sweetness and creamy texture, making it a perfect start to your day or a nourishing meal any time.

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NUTRITION

368kcal
Protein
32.3g
Fat
12.7g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

4 large Egg Whites (132g)

1/2 scoop Vanilla Protein Powder (15g)

1/3 cup Rolled Oats (30g)

1/4 tsp Baking Powder (1g)

1/3 cup Unsweetened Almond Milk (80g)

1/2 cup diced Fresh Strawberries (75g)

2 tbsp Whipped Coconut Cream (30g)

1 tsp Vanilla Extract (5g)

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PREPARATION

  • 1

    In a medium bowl, whisk the egg whites and vanilla extract until slightly frothy.

  • 2

    Stir in the vanilla protein powder and rolled oats until well combined.

  • 3

    Sprinkle in the baking powder and gently mix to incorporate.

  • 4

    Gradually add the unsweetened almond milk and stir until a smooth, lump-free batter forms.

  • 5

    Fold in the diced fresh strawberries, reserving a few for topping if desired.

  • 6

    Heat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of cooking spray or a drizzle of coconut cream.

  • 7

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

  • 8

    Flip each pancake and cook for an additional 2 minutes, or until golden brown and cooked through.

  • 9

    Plate the pancakes and top with the remaining strawberries and a generous dollop of whipped coconut cream. Serve warm.

Fluffy Strawberry Protein Pancakes with Whipped Coconut Cream

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

Fluffy Strawberry Protein Pancakes with Whipped Coconut Cream

YOUR SOLIN GENERATED RECIPE

Fluffy Strawberry Protein Pancakes with Whipped Coconut Cream

Enjoy a light and fluffy stack of protein-packed pancakes enriched with egg whites, rolled oats, and a hint of vanilla, crowned with fresh strawberries and a dollop of whipped coconut cream. This delightful dish offers a balance of natural sweetness and creamy texture, making it a perfect start to your day or a nourishing meal any time.

NUTRITION

368kcal
Protein
32.3g
Fat
12.7g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

4 large Egg Whites (132g)

1/2 scoop Vanilla Protein Powder (15g)

1/3 cup Rolled Oats (30g)

1/4 tsp Baking Powder (1g)

1/3 cup Unsweetened Almond Milk (80g)

1/2 cup diced Fresh Strawberries (75g)

2 tbsp Whipped Coconut Cream (30g)

1 tsp Vanilla Extract (5g)

PREPARATION

  • 1

    In a medium bowl, whisk the egg whites and vanilla extract until slightly frothy.

  • 2

    Stir in the vanilla protein powder and rolled oats until well combined.

  • 3

    Sprinkle in the baking powder and gently mix to incorporate.

  • 4

    Gradually add the unsweetened almond milk and stir until a smooth, lump-free batter forms.

  • 5

    Fold in the diced fresh strawberries, reserving a few for topping if desired.

  • 6

    Heat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of cooking spray or a drizzle of coconut cream.

  • 7

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

  • 8

    Flip each pancake and cook for an additional 2 minutes, or until golden brown and cooked through.

  • 9

    Plate the pancakes and top with the remaining strawberries and a generous dollop of whipped coconut cream. Serve warm.