Egg Pancakes with Greek Yogurt and Fresh Berries

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

Egg Pancakes with Greek Yogurt and Fresh Berries

YOUR SOLIN GENERATED RECIPE

Egg Pancakes with Greek Yogurt and Fresh Berries

Enjoy a light and satisfying breakfast featuring fluffy egg-based pancakes paired with a dollop of tangy nonfat Greek yogurt and a scattering of fresh, juicy berries. This dish offers a delicate balance of textures and flavors – soft pancakes contrasted with creamy yogurt and the natural sweetness of berries, all rounded out with a hint of nutty crunch.

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NUTRITION

406kcal
Protein
35.6g
Fat
14.9g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

2 large Whole Eggs (~100g)

3 large Egg Whites (~99g)

1/4 cup Oat Flour (~20g)

2/3 cup Nonfat Greek Yogurt (~150g)

1/2 cup Fresh Mixed Berries (~75g)

1/2 tbsp Chopped Almonds (~5g)

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PREPARATION

  • 1

    In a bowl, whisk together the whole eggs and egg whites until well combined.

  • 2

    Stir in the oat flour until you form a smooth, slightly thick batter. Let it rest for 3-5 minutes to allow the oat flour to absorb the liquid.

  • 3

    Heat a non-stick skillet or griddle over medium heat. Lightly spray with cooking spray if needed.

  • 4

    Pour small portions of the batter onto the skillet to form individual pancakes. Cook for about 2-3 minutes on each side until golden brown and cooked through.

  • 5

    Plate the pancakes and top with the nonfat Greek yogurt. Arrange the fresh mixed berries over the yogurt.

  • 6

    Sprinkle with chopped almonds to add a slight crunch, and serve immediately.

Egg Pancakes with Greek Yogurt and Fresh Berries

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

Egg Pancakes with Greek Yogurt and Fresh Berries

YOUR SOLIN GENERATED RECIPE

Egg Pancakes with Greek Yogurt and Fresh Berries

Enjoy a light and satisfying breakfast featuring fluffy egg-based pancakes paired with a dollop of tangy nonfat Greek yogurt and a scattering of fresh, juicy berries. This dish offers a delicate balance of textures and flavors – soft pancakes contrasted with creamy yogurt and the natural sweetness of berries, all rounded out with a hint of nutty crunch.

NUTRITION

406kcal
Protein
35.6g
Fat
14.9g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

2 large Whole Eggs (~100g)

3 large Egg Whites (~99g)

1/4 cup Oat Flour (~20g)

2/3 cup Nonfat Greek Yogurt (~150g)

1/2 cup Fresh Mixed Berries (~75g)

1/2 tbsp Chopped Almonds (~5g)

PREPARATION

  • 1

    In a bowl, whisk together the whole eggs and egg whites until well combined.

  • 2

    Stir in the oat flour until you form a smooth, slightly thick batter. Let it rest for 3-5 minutes to allow the oat flour to absorb the liquid.

  • 3

    Heat a non-stick skillet or griddle over medium heat. Lightly spray with cooking spray if needed.

  • 4

    Pour small portions of the batter onto the skillet to form individual pancakes. Cook for about 2-3 minutes on each side until golden brown and cooked through.

  • 5

    Plate the pancakes and top with the nonfat Greek yogurt. Arrange the fresh mixed berries over the yogurt.

  • 6

    Sprinkle with chopped almonds to add a slight crunch, and serve immediately.