Name: Creamy Protein Pancakes with Greek Yoghurt and Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 45g Cream of Rice cereal; 170g Non-fat Greek Yogurt; 100g Egg Whites; 80g Mixed Berries; 1 tsp Coconut Oil; 1 tsp Pure Maple Syrup; 1/2 tsp Baking Powder; 1/2 tsp Vanilla Extract

Creamy Protein Pancakes with Greek Yoghurt and Mixed Berries

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

YOUR SOLIN GENERATED RECIPE

Creamy Protein Pancakes with Greek Yoghurt and Mixed Berries

Fluffy pancakes made with cream of rice and Greek yogurt, topped with a warm mixed berry compote for a burst of juicy flavor.

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NUTRITION

Protein

32.4g

Fat

6.4g

Carbs

57.2g

SERVINGS

1 serving

INGREDIENTS

45g Cream of Rice cereal

170g Non-fat Greek Yogurt

100g Egg Whites

80g Mixed Berries

1 tsp Coconut Oil

1 tsp Pure Maple Syrup

1/2 tsp Baking Powder

1/2 tsp Vanilla Extract

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PREPARATION

1
In a medium mixing bowl, whisk together the dry cream of rice, egg whites, 85g of the Greek yogurt, baking powder, and vanilla extract until a smooth batter forms.
2
Let the batter sit for 2-3 minutes to allow the cream of rice to hydrate and thicken slightly.
3
Heat the coconut oil in a large non-stick skillet over medium-low heat.
4
Pour the batter into the skillet to form 3-4 small pancakes.
5
Cook for 3-4 minutes until small bubbles appear on the surface and the edges look set, then carefully flip and cook for another 2 minutes until golden brown.
6
While the pancakes cook, place the mixed berries in a small saucepan over medium heat with a splash of water, simmering until they soften into a thick sauce.
7
Plate the pancakes and top with the remaining 85g of Greek yogurt and the warm berry compote.
8
Drizzle with maple syrup and serve immediately.