Name: Fluffy Greek Yogurt Protein Pancakes with Almond Butter Drizzle
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/2 cup Nonfat Greek Yogurt; 1/3 cup Rolled Oats; 1 Whole Egg; 1 Egg White; 1/2 teaspoon Baking Powder; 1/2 teaspoon Vanilla Extract; Pinch of Salt; 1 tablespoon Almond Butter

Fluffy Greek Yogurt Protein Pancakes with Almond Butter Drizzle

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

YOUR SOLIN GENERATED RECIPE

Fluffy Greek Yogurt Protein Pancakes with Almond Butter Drizzle

Enjoy a stack of delightfully fluffy protein pancakes made with nonfat Greek yogurt, oats, and eggs, topped with a silky almond butter drizzle. Light yet satisfying, these pancakes combine a tender texture and subtle vanilla aroma, perfect for a nourishing start to your day.

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NUTRITION

Protein

32g

Fat

17g

Carbs

37.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Nonfat Greek Yogurt

1/3 cup Rolled Oats

1 Whole Egg

1 Egg White

1/2 teaspoon Baking Powder

1/2 teaspoon Vanilla Extract

Pinch of Salt

1 tablespoon Almond Butter

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PREPARATION

1
In a blender, combine the nonfat Greek yogurt, rolled oats, whole egg, egg white, baking powder, vanilla extract, and salt. Blend until the mixture is smooth and well-combined. Let the batter rest for 5 minutes to thicken slightly.
2
Preheat a non-stick skillet or griddle over medium heat. Lightly coat with a cooking spray or a small amount of oil if needed.
3
Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes until small bubbles form on the surface and the edges begin to look set.
4
Flip the pancake carefully and cook for another 1-2 minutes until both sides are golden and the pancake is cooked through.
5
Repeat with the remaining batter.
6
Drizzle the almond butter over the stack of pancakes. Serve warm and enjoy your protein-packed, fluffy breakfast.