Buckwheat Hotcake with Sautéed Spinach and Egg Whites

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

Buckwheat Hotcake with Sautéed Spinach and Egg Whites

YOUR SOLIN GENERATED RECIPE

Buckwheat Hotcake with Sautéed Spinach and Egg Whites

A light yet protein-packed dinner featuring a fluffy buckwheat hotcake enriched with egg whites and a side of garlicky sautéed spinach. The mild nutty flavor of buckwheat pairs beautifully with the vibrant, sautéed greens, making for a delicate, satisfying meal that's perfect for a clean eating plan.

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NUTRITION

295kcal
Protein
32.2g
Fat
6.3g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

30g Buckwheat Flour

8 large Egg Whites

1/4 cup Unsweetened Almond Milk

1 cup raw Spinach

1 teaspoon Olive Oil

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PREPARATION

  • 1

    In a mixing bowl, whisk together the buckwheat flour, egg whites, and almond milk until smooth to create your hotcake batter.

  • 2

    Preheat a non-stick skillet or griddle over medium-low heat. Lightly grease with a small amount of olive oil if necessary.

  • 3

    Pour the batter into the skillet to form a medium-sized hotcake. Cook until small bubbles form on the surface, then gently flip and cook until both sides are golden.

  • 4

    In another pan, heat the teaspoon of olive oil over medium heat. Add the spinach and a pinch of salt if desired, and sauté just until the spinach wilts, about 1-2 minutes.

  • 5

    Plate the buckwheat hotcake and top it with the sautéed spinach. Enjoy while warm.

Buckwheat Hotcake with Sautéed Spinach and Egg Whites

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

Buckwheat Hotcake with Sautéed Spinach and Egg Whites

YOUR SOLIN GENERATED RECIPE

Buckwheat Hotcake with Sautéed Spinach and Egg Whites

A light yet protein-packed dinner featuring a fluffy buckwheat hotcake enriched with egg whites and a side of garlicky sautéed spinach. The mild nutty flavor of buckwheat pairs beautifully with the vibrant, sautéed greens, making for a delicate, satisfying meal that's perfect for a clean eating plan.

NUTRITION

295kcal
Protein
32.2g
Fat
6.3g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

30g Buckwheat Flour

8 large Egg Whites

1/4 cup Unsweetened Almond Milk

1 cup raw Spinach

1 teaspoon Olive Oil

PREPARATION

  • 1

    In a mixing bowl, whisk together the buckwheat flour, egg whites, and almond milk until smooth to create your hotcake batter.

  • 2

    Preheat a non-stick skillet or griddle over medium-low heat. Lightly grease with a small amount of olive oil if necessary.

  • 3

    Pour the batter into the skillet to form a medium-sized hotcake. Cook until small bubbles form on the surface, then gently flip and cook until both sides are golden.

  • 4

    In another pan, heat the teaspoon of olive oil over medium heat. Add the spinach and a pinch of salt if desired, and sauté just until the spinach wilts, about 1-2 minutes.

  • 5

    Plate the buckwheat hotcake and top it with the sautéed spinach. Enjoy while warm.