YOUR SOLIN GENERATED RECIPE
Egg White and Greek Yogurt Pancakes with Fresh Berries
Fluffy, protein-packed pancakes made with egg whites and nonfat Greek yogurt, lightly blended with oats for a delicate texture and topped with a burst of fresh berries and a hint of honey. This breakfast delight brings together the creaminess of yogurt and the bright fruit flavors for a satisfying, energizing start to your day.
INGREDIENTS
4 large egg whites (approx. 132g)
1/2 cup nonfat Greek yogurt (125g)
1/4 cup rolled oats (20g)
1/2 cup mixed fresh berries (75g)
1 teaspoon honey
PREPARATION
In a blender, combine the egg whites, nonfat Greek yogurt, and rolled oats. Blend until the mixture is smooth and uniform in texture.
Heat a non-stick skillet over medium heat and lightly coat with a cooking spray if needed.
Pour a small amount of batter into the skillet to form a pancake about 4 inches in diameter. Cook until bubbles begin to form on the surface and the edges look set, approximately 2-3 minutes.
Gently flip the pancake and cook for another 1-2 minutes on the opposite side until golden and cooked through.
Repeat with the remaining batter to form additional pancakes.
Plate the pancakes and top with mixed fresh berries. Drizzle a teaspoon of honey over the top for a subtle natural sweetness.
Serve warm and enjoy a bright, protein-rich breakfast.