High-Protein Gluten-Free Rice Flour Pancakes

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

High-Protein Gluten-Free Rice Flour Pancakes

YOUR SOLIN GENERATED RECIPE

High-Protein Gluten-Free Rice Flour Pancakes

Enjoy these light and fluffy gluten-free pancakes crafted with rice flour, high-quality protein powder, and egg whites. They deliver a balanced combination of protein and carbs to fuel your day, with a subtle hint of vanilla and banana for natural sweetness. Perfect for any meal of the day!

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NUTRITION

331kcal
Protein
41.8g
Fat
2.9g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

¼ cup Rice Flour (31g)

1 scoop Whey Protein Isolate (30g)

3 Egg Whites (approx. 99g)

½ cup Unsweetened Almond Milk (120g)

¼ medium Banana (30g)

1 tsp Baking Powder (4g)

1 tsp Vanilla Extract (4g)

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PREPARATION

  • 1

    In a medium bowl, whisk together the rice flour, whey protein isolate, baking powder, and a pinch of salt if desired.

  • 2

    In another bowl, combine the egg whites, unsweetened almond milk, mashed banana, and vanilla extract until well mixed.

  • 3

    Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter rest for a few minutes.

  • 4

    Heat a non-stick skillet over medium heat. Lightly spray with cooking spray or use a small amount of oil.

  • 5

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

  • 6

    Flip the pancakes and cook for an additional 1-2 minutes until golden brown and cooked through.

  • 7

    Serve warm. Optionally, top with fresh fruit or a light drizzle of maple syrup for extra flavor.

High-Protein Gluten-Free Rice Flour Pancakes

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

High-Protein Gluten-Free Rice Flour Pancakes

YOUR SOLIN GENERATED RECIPE

High-Protein Gluten-Free Rice Flour Pancakes

Enjoy these light and fluffy gluten-free pancakes crafted with rice flour, high-quality protein powder, and egg whites. They deliver a balanced combination of protein and carbs to fuel your day, with a subtle hint of vanilla and banana for natural sweetness. Perfect for any meal of the day!

NUTRITION

331kcal
Protein
41.8g
Fat
2.9g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

¼ cup Rice Flour (31g)

1 scoop Whey Protein Isolate (30g)

3 Egg Whites (approx. 99g)

½ cup Unsweetened Almond Milk (120g)

¼ medium Banana (30g)

1 tsp Baking Powder (4g)

1 tsp Vanilla Extract (4g)

PREPARATION

  • 1

    In a medium bowl, whisk together the rice flour, whey protein isolate, baking powder, and a pinch of salt if desired.

  • 2

    In another bowl, combine the egg whites, unsweetened almond milk, mashed banana, and vanilla extract until well mixed.

  • 3

    Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter rest for a few minutes.

  • 4

    Heat a non-stick skillet over medium heat. Lightly spray with cooking spray or use a small amount of oil.

  • 5

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

  • 6

    Flip the pancakes and cook for an additional 1-2 minutes until golden brown and cooked through.

  • 7

    Serve warm. Optionally, top with fresh fruit or a light drizzle of maple syrup for extra flavor.