YOUR SOLIN GENERATED RECIPE
High-Protein Fluffy Yogurt Pancakes with Fresh Berries
Enjoy these delightfully light and fluffy pancakes that perfectly balance tangy nonfat Greek yogurt with the richness of eggs and the wholesome goodness of whole wheat flour. Topped with a burst of fresh berries, this meal is designed to deliver a protein boost in a tasty, satisfying package.
INGREDIENTS
1/2 cup Nonfat Greek Yogurt
3 Egg Whites
1 Egg
1/3 cup Whole Wheat Flour
1/2 teaspoon Baking Powder
Pinch of Salt
1/2 cup Mixed Fresh Berries
PREPARATION
In a medium bowl, whisk together the nonfat Greek yogurt, egg whites, and whole egg until smooth.
Sift in the whole wheat flour and baking powder, then add a pinch of salt. Stir until just combined; avoid over-mixing to keep the batter light and fluffy.
If the batter appears too thick, add a splash of water to reach a pouring consistency.
Heat a non-stick skillet or griddle over medium heat and lightly grease with a cooking spray or a tiny bit of oil.
Pour about 1/4 cup of batter for each pancake onto the hot skillet. Allow the pancakes to cook until bubbles form on the surface and the edges look set, approximately 2-3 minutes.
Carefully flip each pancake and cook for an additional 2 minutes until golden and cooked through.
Stack the pancakes on a plate and top with the fresh mixed berries.
Serve warm, and enjoy your protein-packed, fluffy yogurt pancakes.