Fluffy Protein Pancakes with Greek Yogurt

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

Fluffy Protein Pancakes with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Fluffy Protein Pancakes with Greek Yogurt

Delight in these light and airy protein pancakes that are perfectly balanced for a nutritious breakfast. Made with oat flour, a single egg white, and a hint of sweetness from a half banana, these pancakes are topped with a dollop of nonfat Greek yogurt. Their tender texture and subtle flavors make for a satisfying start to your day.

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NUTRITION

225kcal
Protein
10.6g
Fat
3.1g
Carbs
40.9g

SERVINGS

1 serving

INGREDIENTS

1 large Egg White (~33g)

1/3 cup Oat Flour (approx. 40g)

1 tablespoon Nonfat Greek Yogurt (15g)

1/2 medium Banana (50g)

1/8 teaspoon Baking Powder

1/4 teaspoon Vanilla Extract

1/4 teaspoon Cinnamon

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PREPARATION

  • 1

    In a small bowl, mash the half banana until smooth.

  • 2

    Whisk the egg white into the mashed banana and add the oat flour, baking powder, vanilla extract, and cinnamon. Mix until just combined; do not overmix.

  • 3

    If the batter is too thick, add a splash of water to reach your desired consistency.

  • 4

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

  • 5

    Spoon small amounts of the batter onto the skillet to form pancakes. Cook until bubbles appear on the surface, then gently flip and cook until golden on the other side.

  • 6

    Serve the warm pancakes with a dollop of nonfat Greek yogurt on top. Enjoy your nutritious and fluffy breakfast!

Fluffy Protein Pancakes with Greek Yogurt

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

Fluffy Protein Pancakes with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Fluffy Protein Pancakes with Greek Yogurt

Delight in these light and airy protein pancakes that are perfectly balanced for a nutritious breakfast. Made with oat flour, a single egg white, and a hint of sweetness from a half banana, these pancakes are topped with a dollop of nonfat Greek yogurt. Their tender texture and subtle flavors make for a satisfying start to your day.

NUTRITION

225kcal
Protein
10.6g
Fat
3.1g
Carbs
40.9g

SERVINGS

1 serving

INGREDIENTS

1 large Egg White (~33g)

1/3 cup Oat Flour (approx. 40g)

1 tablespoon Nonfat Greek Yogurt (15g)

1/2 medium Banana (50g)

1/8 teaspoon Baking Powder

1/4 teaspoon Vanilla Extract

1/4 teaspoon Cinnamon

PREPARATION

  • 1

    In a small bowl, mash the half banana until smooth.

  • 2

    Whisk the egg white into the mashed banana and add the oat flour, baking powder, vanilla extract, and cinnamon. Mix until just combined; do not overmix.

  • 3

    If the batter is too thick, add a splash of water to reach your desired consistency.

  • 4

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

  • 5

    Spoon small amounts of the batter onto the skillet to form pancakes. Cook until bubbles appear on the surface, then gently flip and cook until golden on the other side.

  • 6

    Serve the warm pancakes with a dollop of nonfat Greek yogurt on top. Enjoy your nutritious and fluffy breakfast!