Name: Egg White and 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 Rolled Oats; 0.5 cup Egg Whites; 0.5 cup Non-fat Greek Yogurt; 0.75 cup Mixed Berries; 1 tablespoon Walnuts; 1 teaspoon Cinnamon; 0.5 teaspoon Baking Powder

Egg White and 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

Egg White and Oatmeal Protein Pancakes with Greek Yogurt and Berries

Fluffy pancakes made with blended oats and egg whites, topped with creamy Greek yogurt and fresh berries for a burst of jammy sweetness.

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NUTRITION

Protein

32.4g

Fat

Carbs

48.1g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Rolled Oats

0.5 cup Egg Whites

0.5 cup Non-fat Greek Yogurt

0.75 cup Mixed Berries

1 tablespoon Walnuts

1 teaspoon Cinnamon

0.5 teaspoon Baking Powder

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PREPARATION

1
Place the rolled oats into a blender and pulse until they reach a fine, flour-like consistency.
2
Add the egg whites, ground cinnamon, and baking powder to the blender and process until the batter is completely smooth.
3
Heat a large non-stick skillet over medium heat and lightly coat with a small amount of cooking spray if necessary.
4
Pour the batter into the skillet to form three or four small pancakes and cook until bubbles appear on the surface.
5
Carefully flip the pancakes and cook for another minute until they are golden brown and cooked through.
6
Transfer the pancakes to a plate and top with the Greek yogurt, fresh berries, and chopped walnuts for a satisfying crunch.