Fluffy Whole Grain Blueberry Pancakes

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

Fluffy Whole Grain Blueberry Pancakes

YOUR SOLIN GENERATED RECIPE

Fluffy Whole Grain Blueberry Pancakes

Enjoy a burst of morning delight with these fluffy whole grain pancakes packed with fresh blueberries and a boost of protein from Greek yogurt and whey protein. The tender texture and balanced flavor make it a versatile dish for breakfast, lunch, or even dinner.

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NUTRITION

458kcal
Protein
40.8g
Fat
8.1g
Carbs
55.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Whole Wheat Flour

1 Large Egg

1/4 cup Nonfat Greek Yogurt

1/3 cup Blueberries

1/3 cup Unsweetened Almond Milk

1 scoop Whey Protein Powder

1/2 teaspoon Baking Powder

Pinch of Salt

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PREPARATION

  • 1

    In a medium bowl, whisk together the whole wheat flour, whey protein powder, baking powder, and a pinch of salt.

  • 2

    In a separate bowl, beat the egg and stir in the nonfat Greek yogurt and unsweetened almond milk until well combined.

  • 3

    Pour the wet ingredients into the dry ingredients and gently mix until just combined. Fold in the fresh blueberries carefully.

  • 4

    Heat a non-stick skillet or griddle over medium heat. Lightly spray with cooking spray or add a few drops of oil if desired.

  • 5

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

  • 6

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

  • 7

    Serve warm, optionally topped with extra blueberries or a drizzle of honey if desired.

Fluffy Whole Grain Blueberry Pancakes

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

Fluffy Whole Grain Blueberry Pancakes

YOUR SOLIN GENERATED RECIPE

Fluffy Whole Grain Blueberry Pancakes

Enjoy a burst of morning delight with these fluffy whole grain pancakes packed with fresh blueberries and a boost of protein from Greek yogurt and whey protein. The tender texture and balanced flavor make it a versatile dish for breakfast, lunch, or even dinner.

NUTRITION

458kcal
Protein
40.8g
Fat
8.1g
Carbs
55.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Whole Wheat Flour

1 Large Egg

1/4 cup Nonfat Greek Yogurt

1/3 cup Blueberries

1/3 cup Unsweetened Almond Milk

1 scoop Whey Protein Powder

1/2 teaspoon Baking Powder

Pinch of Salt

PREPARATION

  • 1

    In a medium bowl, whisk together the whole wheat flour, whey protein powder, baking powder, and a pinch of salt.

  • 2

    In a separate bowl, beat the egg and stir in the nonfat Greek yogurt and unsweetened almond milk until well combined.

  • 3

    Pour the wet ingredients into the dry ingredients and gently mix until just combined. Fold in the fresh blueberries carefully.

  • 4

    Heat a non-stick skillet or griddle over medium heat. Lightly spray with cooking spray or add a few drops of oil if desired.

  • 5

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

  • 6

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

  • 7

    Serve warm, optionally topped with extra blueberries or a drizzle of honey if desired.