Name: Fluffy Quinoa Pancakes with Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup liquid egg whites; 0.75 cup quinoa flour; 0.5 cup cooked quinoa; 1 cup non-fat Greek yogurt; 1 tsp baking powder; 0.5 tsp ground cinnamon; 0.25 tsp sea salt; 1 tsp vanilla extract; 1 cup fresh blueberries; 1 tbsp maple syrup; 0.5 tbsp coconut oil

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

YOUR SOLIN GENERATED RECIPE

Fluffy Quinoa Pancakes with Berries

Whisked egg whites and nutty quinoa flour create these light, airy pancakes served with a vibrant burst of fresh berries and creamy Greek yogurt.

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NUTRITION

Protein

67.7g

Fat

13.4g

Carbs

128.7g

SERVINGS

1 serving

INGREDIENTS

1 cup liquid egg whites

0.75 cup quinoa flour

0.5 cup cooked quinoa

1 cup non-fat Greek yogurt

1 tsp baking powder

0.5 tsp ground cinnamon

0.25 tsp sea salt

1 tsp vanilla extract

1 cup fresh blueberries

1 tbsp maple syrup

0.5 tbsp coconut oil

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PREPARATION

1
In a large mixing bowl, whisk the liquid egg whites vigorously until they become light and frothy.
2
Gently fold in 0.5 cup of the Greek yogurt, the quinoa flour, cooked quinoa, baking powder, cinnamon, sea salt, and vanilla extract until a thick batter forms.
3
Heat the coconut oil in a large non-stick skillet over medium heat until shimmering.
4
Ladle 1/4 cup of batter for each pancake into the skillet, cooking for 2-3 minutes until the edges are set and small bubbles appear on the surface.
5
Carefully flip the pancakes and cook for an additional 2 minutes until they are golden brown and cooked through.
6
Plate the warm pancakes and top with the remaining 0.5 cup of Greek yogurt, fresh blueberries, and a drizzle of maple syrup.