Buckwheat Protein Pancakes with Mixed Berries and Greek Yogurt

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

Buckwheat Protein Pancakes with Mixed Berries and Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Buckwheat Protein Pancakes with Mixed Berries and Greek Yogurt

Enjoy a stack of light and fluffy buckwheat pancakes packed with quality protein, perfectly paired with a refreshing mix of berries and a dollop of creamy Greek yogurt. This breakfast delight features a delicate balance of nutty buckwheat flavor and the rich, tangy finish of yogurt, making it an energizing start to your day.

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NUTRITION

318kcal
Protein
25.4g
Fat
6.4g
Carbs
42.6g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Buckwheat Flour (~40g)

1 Whole Egg (~50g)

1 Egg White (~30g)

1/4 cup Nonfat Milk (~60g)

1/3 cup Nonfat Greek Yogurt (~80g)

1/4 cup Mixed Berries (~37g)

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PREPARATION

  • 1

    In a medium bowl, whisk together the buckwheat flour, whole egg, and egg white until smooth.

  • 2

    Stir in the nonfat milk gradually to form a consistent batter without lumps.

  • 3

    Let the batter rest for 5 minutes; this helps the buckwheat absorb the liquid for tender pancakes.

  • 4

    Heat a non-stick skillet over medium heat. Lightly grease the pan with a minimal amount of cooking spray or a drop of oil.

  • 5

    Pour small rounds of batter onto the skillet and cook until small bubbles form on the surface, about 2-3 minutes. Flip carefully and cook for another 2 minutes until golden.

  • 6

    Plate the pancakes and top with the nonfat Greek yogurt and mixed berries.

  • 7

    Serve immediately and enjoy this protein-packed breakfast!

Buckwheat Protein Pancakes with Mixed Berries and Greek Yogurt

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

Buckwheat Protein Pancakes with Mixed Berries and Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Buckwheat Protein Pancakes with Mixed Berries and Greek Yogurt

Enjoy a stack of light and fluffy buckwheat pancakes packed with quality protein, perfectly paired with a refreshing mix of berries and a dollop of creamy Greek yogurt. This breakfast delight features a delicate balance of nutty buckwheat flavor and the rich, tangy finish of yogurt, making it an energizing start to your day.

NUTRITION

318kcal
Protein
25.4g
Fat
6.4g
Carbs
42.6g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Buckwheat Flour (~40g)

1 Whole Egg (~50g)

1 Egg White (~30g)

1/4 cup Nonfat Milk (~60g)

1/3 cup Nonfat Greek Yogurt (~80g)

1/4 cup Mixed Berries (~37g)

PREPARATION

  • 1

    In a medium bowl, whisk together the buckwheat flour, whole egg, and egg white until smooth.

  • 2

    Stir in the nonfat milk gradually to form a consistent batter without lumps.

  • 3

    Let the batter rest for 5 minutes; this helps the buckwheat absorb the liquid for tender pancakes.

  • 4

    Heat a non-stick skillet over medium heat. Lightly grease the pan with a minimal amount of cooking spray or a drop of oil.

  • 5

    Pour small rounds of batter onto the skillet and cook until small bubbles form on the surface, about 2-3 minutes. Flip carefully and cook for another 2 minutes until golden.

  • 6

    Plate the pancakes and top with the nonfat Greek yogurt and mixed berries.

  • 7

    Serve immediately and enjoy this protein-packed breakfast!