Fluffy Whole Wheat Berry Pancakes

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

Fluffy Whole Wheat Berry Pancakes

YOUR SOLIN GENERATED RECIPE

Fluffy Whole Wheat Berry Pancakes

Enjoy a delightful stack of fluffy whole wheat berry pancakes that combine hearty whole grains with the natural sweetness of mixed berries. Light yet satisfying, these pancakes pack a protein punch to fuel your morning and keep you energized throughout the day.

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NUTRITION

427kcal
Protein
34.5g
Fat
4.3g
Carbs
63.3g

SERVINGS

1 serving

INGREDIENTS

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

5 large Egg Whites (~150g)

1 cup Low-Fat Milk (~240g)

1/2 cup Mixed Berries (~75g)

1 teaspoon 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, mix the egg whites and low-fat milk until well combined.

  • 3

    Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to keep the pancakes fluffy.

  • 4

    Gently fold in the mixed berries.

  • 5

    Heat a non-stick skillet or griddle over medium heat and lightly coat with cooking spray or a small amount of oil.

  • 6

    Scoop about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.

  • 7

    Serve warm and enjoy your protein-packed, flavorful pancakes.

Fluffy Whole Wheat Berry Pancakes

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

Fluffy Whole Wheat Berry Pancakes

YOUR SOLIN GENERATED RECIPE

Fluffy Whole Wheat Berry Pancakes

Enjoy a delightful stack of fluffy whole wheat berry pancakes that combine hearty whole grains with the natural sweetness of mixed berries. Light yet satisfying, these pancakes pack a protein punch to fuel your morning and keep you energized throughout the day.

NUTRITION

427kcal
Protein
34.5g
Fat
4.3g
Carbs
63.3g

SERVINGS

1 serving

INGREDIENTS

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

5 large Egg Whites (~150g)

1 cup Low-Fat Milk (~240g)

1/2 cup Mixed Berries (~75g)

1 teaspoon 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, mix the egg whites and low-fat milk until well combined.

  • 3

    Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to keep the pancakes fluffy.

  • 4

    Gently fold in the mixed berries.

  • 5

    Heat a non-stick skillet or griddle over medium heat and lightly coat with cooking spray or a small amount of oil.

  • 6

    Scoop about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.

  • 7

    Serve warm and enjoy your protein-packed, flavorful pancakes.