Fluffy High-Protein Oatmeal Pancakes with Berries

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

Fluffy High-Protein Oatmeal Pancakes with Berries

YOUR SOLIN GENERATED RECIPE

Fluffy High-Protein Oatmeal Pancakes with Berries

Enjoy a stack of fluffy, protein-packed pancakes made with wholesome rolled oats, a hint of vanilla protein powder, and a fresh burst of blueberries. These pancakes offer a satisfying balance of textures and flavors, perfect for a revitalizing breakfast that can also serve as a hearty lunch or dinner.

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NUTRITION

386kcal
Protein
35.8g
Fat
10.4g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

40g Rolled Oats

30g Vanilla Protein Powder

1 large Egg

1/2 cup Unsweetened Almond Milk

1/2 teaspoon Baking Powder

1/3 cup Blueberries (~50g)

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PREPARATION

  • 1

    Add the rolled oats and vanilla protein powder to a blender and blend until you achieve a fine flour consistency.

  • 2

    Add the egg, unsweetened almond milk, and baking powder to the blender, and blend until the mixture is smooth and well combined.

  • 3

    Gently fold in the blueberries, ensuring they are evenly distributed without breaking them up too much.

  • 4

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

  • 5

    Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until small bubbles form on the surface and the edges look set, then carefully flip and cook for an additional 1-2 minutes until golden brown.

  • 6

    Repeat with the remaining batter. Serve the pancakes warm, and enjoy them on their own or with a light drizzle of pure maple syrup if desired.

Fluffy High-Protein Oatmeal Pancakes with Berries

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

Fluffy High-Protein Oatmeal Pancakes with Berries

YOUR SOLIN GENERATED RECIPE

Fluffy High-Protein Oatmeal Pancakes with Berries

Enjoy a stack of fluffy, protein-packed pancakes made with wholesome rolled oats, a hint of vanilla protein powder, and a fresh burst of blueberries. These pancakes offer a satisfying balance of textures and flavors, perfect for a revitalizing breakfast that can also serve as a hearty lunch or dinner.

NUTRITION

386kcal
Protein
35.8g
Fat
10.4g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

40g Rolled Oats

30g Vanilla Protein Powder

1 large Egg

1/2 cup Unsweetened Almond Milk

1/2 teaspoon Baking Powder

1/3 cup Blueberries (~50g)

PREPARATION

  • 1

    Add the rolled oats and vanilla protein powder to a blender and blend until you achieve a fine flour consistency.

  • 2

    Add the egg, unsweetened almond milk, and baking powder to the blender, and blend until the mixture is smooth and well combined.

  • 3

    Gently fold in the blueberries, ensuring they are evenly distributed without breaking them up too much.

  • 4

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

  • 5

    Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until small bubbles form on the surface and the edges look set, then carefully flip and cook for an additional 1-2 minutes until golden brown.

  • 6

    Repeat with the remaining batter. Serve the pancakes warm, and enjoy them on their own or with a light drizzle of pure maple syrup if desired.