Egg White and Oat Protein Pancakes with Nut Butter Drizzle

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

Egg White and Oat Protein Pancakes with Nut Butter Drizzle

YOUR SOLIN GENERATED RECIPE

Egg White and Oat Protein Pancakes with Nut Butter Drizzle

Fluffy oat-based pancakes blended with egg whites and warm cinnamon, finished with a creamy almond butter drizzle and a touch of melted dark chocolate.

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NUTRITION

380kcal
Protein
28.9g
Fat
13.9g
Carbs
34.9g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Rolled Oats

0.75 cup Egg Whites

1.0 tablespoon Almond Butter

1.0 teaspoon Dark Chocolate Chips

0.5 teaspoon Baking Powder

0.5 teaspoon Ground Cinnamon

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PREPARATION

  • 1

    Place the rolled oats, egg whites, baking powder, and cinnamon into a high-speed blender.

  • 2

    Blend on high until the mixture is completely smooth and resembles a thin pancake batter.

  • 3

    Heat a non-stick skillet over medium-low heat and lightly coat with a small amount of cooking spray if necessary.

  • 4

    Pour the batter into the skillet to form three to four small pancakes.

  • 5

    Cook for 2-3 minutes until small bubbles form on the surface and the edges look set.

  • 6

    Carefully flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.

  • 7

    Transfer the pancakes to a plate and immediately top with the almond butter and dark chocolate chips so they become slightly melty from the heat.

Egg White and Oat Protein Pancakes with Nut Butter Drizzle

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

Egg White and Oat Protein Pancakes with Nut Butter Drizzle

YOUR SOLIN GENERATED RECIPE

Egg White and Oat Protein Pancakes with Nut Butter Drizzle

Fluffy oat-based pancakes blended with egg whites and warm cinnamon, finished with a creamy almond butter drizzle and a touch of melted dark chocolate.

NUTRITION

380kcal
Protein
28.9g
Fat
13.9g
Carbs
34.9g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Rolled Oats

0.75 cup Egg Whites

1.0 tablespoon Almond Butter

1.0 teaspoon Dark Chocolate Chips

0.5 teaspoon Baking Powder

0.5 teaspoon Ground Cinnamon

PREPARATION

  • 1

    Place the rolled oats, egg whites, baking powder, and cinnamon into a high-speed blender.

  • 2

    Blend on high until the mixture is completely smooth and resembles a thin pancake batter.

  • 3

    Heat a non-stick skillet over medium-low heat and lightly coat with a small amount of cooking spray if necessary.

  • 4

    Pour the batter into the skillet to form three to four small pancakes.

  • 5

    Cook for 2-3 minutes until small bubbles form on the surface and the edges look set.

  • 6

    Carefully flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.

  • 7

    Transfer the pancakes to a plate and immediately top with the almond butter and dark chocolate chips so they become slightly melty from the heat.