Fluffy Whole Wheat Blueberry Pancakes

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

Fluffy Whole Wheat Blueberry Pancakes

YOUR SOLIN GENERATED RECIPE

Fluffy Whole Wheat Blueberry Pancakes

Enjoy these light and airy whole wheat blueberry pancakes that bring a delightful balance of tangy blueberries and a hint of natural sweetness from honey. Perfect for a nourishing breakfast that fuels your day with quality proteins and wholesome carbohydrates.

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NUTRITION

498kcal
Protein
34.3g
Fat
8.3g
Carbs
72.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Whole Wheat Flour (~60g)

1 large Egg (Whole, ~50g)

3 large Egg Whites (~99g total)

1/2 cup Low-Fat Milk (~120g)

1/4 cup Nonfat Greek Yogurt (~60g)

1/2 cup Fresh Blueberries (~74g)

1 tsp Honey (~7g)

1 tsp Baking Powder (~4g)

Pinch of Salt

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PREPARATION

  • 1

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

  • 2

    In a separate bowl, beat 1 whole egg with 3 egg whites. Then, add the low-fat milk and nonfat Greek yogurt, stirring until well combined.

  • 3

    Slowly mix the wet ingredients into the dry ingredients until just combined. Avoid overmixing to keep the pancakes light and fluffy.

  • 4

    Gently fold in the fresh blueberries and drizzle in the honey.

  • 5

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

  • 6

    Pour small portions of batter onto the skillet and cook until bubbles form on the surface, about 2-3 minutes. Flip and cook the other side until golden brown.

  • 7

    Serve warm with additional blueberries or a light drizzle of honey if desired.

Fluffy Whole Wheat Blueberry Pancakes

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

Fluffy Whole Wheat Blueberry Pancakes

YOUR SOLIN GENERATED RECIPE

Fluffy Whole Wheat Blueberry Pancakes

Enjoy these light and airy whole wheat blueberry pancakes that bring a delightful balance of tangy blueberries and a hint of natural sweetness from honey. Perfect for a nourishing breakfast that fuels your day with quality proteins and wholesome carbohydrates.

NUTRITION

498kcal
Protein
34.3g
Fat
8.3g
Carbs
72.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Whole Wheat Flour (~60g)

1 large Egg (Whole, ~50g)

3 large Egg Whites (~99g total)

1/2 cup Low-Fat Milk (~120g)

1/4 cup Nonfat Greek Yogurt (~60g)

1/2 cup Fresh Blueberries (~74g)

1 tsp Honey (~7g)

1 tsp Baking Powder (~4g)

Pinch of Salt

PREPARATION

  • 1

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

  • 2

    In a separate bowl, beat 1 whole egg with 3 egg whites. Then, add the low-fat milk and nonfat Greek yogurt, stirring until well combined.

  • 3

    Slowly mix the wet ingredients into the dry ingredients until just combined. Avoid overmixing to keep the pancakes light and fluffy.

  • 4

    Gently fold in the fresh blueberries and drizzle in the honey.

  • 5

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

  • 6

    Pour small portions of batter onto the skillet and cook until bubbles form on the surface, about 2-3 minutes. Flip and cook the other side until golden brown.

  • 7

    Serve warm with additional blueberries or a light drizzle of honey if desired.