Name: Fluffy Whole Wheat Berry Pancakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 40 grams Whole Wheat Flour; 5 large Egg Whites; 1/2 cup Unsweetened Almond Milk; 1/4 cup Nonfat Plain Greek Yogurt; 1/2 cup Mixed Berries; 1 tsp Honey; 1 tbsp Ground Flaxseed; 1/2 tsp Baking Powder; 1/2 tsp Vanilla Extract; 1 pinch Salt

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

YOUR SOLIN GENERATED RECIPE

Fluffy Whole Wheat Berry Pancakes

Enjoy these light and fluffy whole wheat berry pancakes that combine the hearty goodness of whole wheat flour with the burst of fresh berries and a protein punch from egg whites and Greek yogurt. A perfect meal for any time of day that satisfies your hunger while keeping you energized.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

31.8g

Fat

5.3g

Carbs

56.9g

SERVINGS

1 serving

INGREDIENTS

40 grams Whole Wheat Flour

5 large Egg Whites

1/2 cup Unsweetened Almond Milk

1/4 cup Nonfat Plain Greek Yogurt

1/2 cup Mixed Berries

1 tsp Honey

1 tbsp Ground Flaxseed

1/2 tsp Baking Powder

1/2 tsp Vanilla Extract

1 pinch Salt

Try 7 days free, then $12.99 / mo.

PREPARATION

1
In a medium bowl, whisk together the whole wheat flour, baking powder, ground flaxseed, and salt.
2
In another bowl, combine the egg whites, almond milk, Greek yogurt, honey, and vanilla extract until smooth.
3
Pour the wet ingredients into the dry ingredients and mix 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 spray with cooking spray or a small dab of oil.
6
Pour about 1/4 of the batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7
Flip the pancake and cook for another 2 minutes until golden and cooked through.
8
Repeat with the remaining batter. Serve warm and enjoy your delicious, protein-packed pancakes.