Protein-Packed Blueberry Oat Pancakes

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

Protein-Packed Blueberry Oat Pancakes

YOUR SOLIN GENERATED RECIPE

Protein-Packed Blueberry Oat Pancakes

Enjoy a hearty stack of protein-packed pancakes made from blended rolled oats, egg whites, a whole egg, and nonfat Greek yogurt. Bursting with juicy blueberries, these pancakes offer a satisfying balance of protein and whole-grain carbohydrates, perfect for fueling your day.

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NUTRITION

397kcal
Protein
35.5g
Fat
8g
Carbs
44.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Rolled Oats (40g)

3 Egg Whites (approx. 100g)

1 Whole Egg (50g)

1/2 cup Nonfat Greek Yogurt (150g)

1/2 cup Blueberries (75g)

1/2 tsp Baking Powder (2g)

1/4 tsp Vanilla Extract (1.3g)

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PREPARATION

  • 1

    Blend the rolled oats in a blender until they reach a fine, flour-like consistency.

  • 2

    In a mixing bowl, whisk together the egg whites, whole egg, and nonfat Greek yogurt until smooth.

  • 3

    Stir in the oat flour, baking powder, and vanilla extract to combine.

  • 4

    Gently fold in the blueberries, ensuring they are evenly distributed without breaking them up too much.

  • 5

    Preheat a non-stick skillet or griddle over medium heat. Lightly coat with a cooking spray or a minimal amount of oil.

  • 6

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

  • 7

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

  • 8

    Repeat with the remaining batter. Serve warm and enjoy your protein-packed blueberry oat pancakes.

Protein-Packed Blueberry Oat Pancakes

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

Protein-Packed Blueberry Oat Pancakes

YOUR SOLIN GENERATED RECIPE

Protein-Packed Blueberry Oat Pancakes

Enjoy a hearty stack of protein-packed pancakes made from blended rolled oats, egg whites, a whole egg, and nonfat Greek yogurt. Bursting with juicy blueberries, these pancakes offer a satisfying balance of protein and whole-grain carbohydrates, perfect for fueling your day.

NUTRITION

397kcal
Protein
35.5g
Fat
8g
Carbs
44.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Rolled Oats (40g)

3 Egg Whites (approx. 100g)

1 Whole Egg (50g)

1/2 cup Nonfat Greek Yogurt (150g)

1/2 cup Blueberries (75g)

1/2 tsp Baking Powder (2g)

1/4 tsp Vanilla Extract (1.3g)

PREPARATION

  • 1

    Blend the rolled oats in a blender until they reach a fine, flour-like consistency.

  • 2

    In a mixing bowl, whisk together the egg whites, whole egg, and nonfat Greek yogurt until smooth.

  • 3

    Stir in the oat flour, baking powder, and vanilla extract to combine.

  • 4

    Gently fold in the blueberries, ensuring they are evenly distributed without breaking them up too much.

  • 5

    Preheat a non-stick skillet or griddle over medium heat. Lightly coat with a cooking spray or a minimal amount of oil.

  • 6

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

  • 7

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

  • 8

    Repeat with the remaining batter. Serve warm and enjoy your protein-packed blueberry oat pancakes.