Name: Egg White and Oat Pancakes with Greek Yogurt and Raspberries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/2 cup Old Fashioned Rolled Oats; 1/2 cup Egg Whites; 1 Large Egg; 1/3 cup Non-fat Plain Greek Yogurt; 1/2 cup Fresh Raspberries; 1/2 tsp Baking Powder; 1 tsp Ground Cinnamon; 1 tsp Vanilla Extract

Egg White and Oat Pancakes with Greek Yogurt and Raspberries

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

YOUR SOLIN GENERATED RECIPE

Egg White and Oat Pancakes with Greek Yogurt and Raspberries

Fluffy oat-based pancakes blended with egg whites and topped with creamy Greek yogurt and tart raspberries, finished with a hint of toasted cinnamon.

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NUTRITION

Protein

34.6g

Fat

Carbs

41.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Old Fashioned Rolled Oats

1/2 cup Egg Whites

1 Large Egg

1/3 cup Non-fat Plain Greek Yogurt

1/2 cup Fresh Raspberries

1/2 tsp Baking Powder

1 tsp Ground Cinnamon

1 tsp Vanilla Extract

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PREPARATION

1
Place the oats in a high-speed blender and pulse until they reach a flour-like consistency.
2
Add the egg whites, whole egg, baking powder, cinnamon, and vanilla extract to the blender and process until the batter is smooth.
3
Heat a non-stick skillet or griddle over medium heat and lightly coat with a touch of oil or cooking spray if needed.
4
Pour the batter onto the skillet to form 3 or 4 small pancakes.
5
Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
6
Plate the pancakes and top with the Greek yogurt and fresh raspberries before serving.