Fluffy High-Protein Pancakes

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

Fluffy High-Protein Pancakes

YOUR SOLIN GENERATED RECIPE

Fluffy High-Protein Pancakes

Indulge in these light and airy high-protein pancakes that deliver a satisfying balance of sweet banana, hearty oats, and protein-rich egg whites. Perfect for a nutritious breakfast (or even lunch/dinner), they offer a delightful texture and warmth from a hint of cinnamon—a dish to fuel your day.

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NUTRITION

354kcal
Protein
38.1g
Fat
4.4g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (~120g)

1 scoop whey protein isolate (30g)

1/3 cup rolled oats (dry, ~30g)

1/2 medium banana (~50g)

1/2 cup unsweetened almond milk (~120g)

1/2 teaspoon baking powder

1/4 teaspoon ground cinnamon

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PREPARATION

  • 1

    In a blender, combine the rolled oats, baking powder, and ground cinnamon. Blend until finely ground.

  • 2

    Add the egg whites, whey protein isolate, half banana (or mash it separately if desired), and unsweetened almond milk to the blender. Blend until the mixture is smooth and well combined.

  • 3

    Preheat a non-stick skillet or griddle over medium-low heat. Lightly coat with a non-stick spray if needed.

  • 4

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

  • 5

    Carefully flip the pancake and cook for an additional 1-2 minutes, or until golden brown and cooked through.

  • 6

    Repeat with the remaining batter. Serve warm, optionally topping with additional banana slices or a light drizzle of honey if desired.

Fluffy High-Protein Pancakes

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

Fluffy High-Protein Pancakes

YOUR SOLIN GENERATED RECIPE

Fluffy High-Protein Pancakes

Indulge in these light and airy high-protein pancakes that deliver a satisfying balance of sweet banana, hearty oats, and protein-rich egg whites. Perfect for a nutritious breakfast (or even lunch/dinner), they offer a delightful texture and warmth from a hint of cinnamon—a dish to fuel your day.

NUTRITION

354kcal
Protein
38.1g
Fat
4.4g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (~120g)

1 scoop whey protein isolate (30g)

1/3 cup rolled oats (dry, ~30g)

1/2 medium banana (~50g)

1/2 cup unsweetened almond milk (~120g)

1/2 teaspoon baking powder

1/4 teaspoon ground cinnamon

PREPARATION

  • 1

    In a blender, combine the rolled oats, baking powder, and ground cinnamon. Blend until finely ground.

  • 2

    Add the egg whites, whey protein isolate, half banana (or mash it separately if desired), and unsweetened almond milk to the blender. Blend until the mixture is smooth and well combined.

  • 3

    Preheat a non-stick skillet or griddle over medium-low heat. Lightly coat with a non-stick spray if needed.

  • 4

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

  • 5

    Carefully flip the pancake and cook for an additional 1-2 minutes, or until golden brown and cooked through.

  • 6

    Repeat with the remaining batter. Serve warm, optionally topping with additional banana slices or a light drizzle of honey if desired.