Name: Oatmeal Protein Pancakes with Greek Yogurt and Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Oats; 0.6 cup Liquid Egg Whites; 0.4 cup Nonfat Greek Yogurt; 0.5 cup Blueberries; 1 tablespoon Maple Syrup; 0.5 teaspoon Baking Powder; 0.5 teaspoon Ground Cinnamon

Oatmeal Protein Pancakes with Greek Yogurt and Berries

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

YOUR SOLIN GENERATED RECIPE

Oatmeal Protein Pancakes with Greek Yogurt and Berries

Skillet-cooked oatmeal pancakes made with egg whites and Greek yogurt, topped with fresh blueberries and a drizzle of golden maple syrup.

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NUTRITION

Protein

33.5g

Fat

4.4g

Carbs

64.1g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Oats

0.6 cup Liquid Egg Whites

0.4 cup Nonfat Greek Yogurt

0.5 cup Blueberries

1 tablespoon Maple Syrup

0.5 teaspoon Baking Powder

0.5 teaspoon Ground Cinnamon

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PREPARATION

1
Place the oats in a blender and pulse until they reach a fine flour consistency.
2
Add the egg whites, half of the Greek yogurt, baking powder, and cinnamon to the blender and process until the batter is smooth.
3
Heat a non-stick skillet over medium heat and lightly coat with cooking spray.
4
Pour the batter onto the skillet to form small pancakes and cook until bubbles form on the surface.
5
Flip the pancakes and cook for another minute until they are lightly toasted.
6
Plate the pancakes and top with the remaining Greek yogurt, fresh blueberries, and a drizzle of golden maple syrup.