Name: High-Protein Oat Pancakes and Velvety Scrambled Eggs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.25 cup oat flour; 0.5 cup non-fat Greek yogurt; 2 large eggs; 0.5 cup egg whites; 0.5 tsp baking powder; 0.25 tsp ground cinnamon; 0.5 tsp vanilla extract; 0.5 tsp ghee; 0.25 tsp sea salt; 0.25 tsp black pepper

High-Protein Oat Pancakes and Velvety Scrambled Eggs

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

YOUR SOLIN GENERATED RECIPE

High-Protein Oat Pancakes and Velvety Scrambled Eggs

Griddled oat pancakes served alongside velvety scrambled eggs for a satisfying, high-protein start to your day.

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NUTRITION

Protein

50.7g

Fat

14.8g

Carbs

26.8g

SERVINGS

1 serving

INGREDIENTS

0.25 cup oat flour

0.5 cup non-fat Greek yogurt

2 large eggs

0.5 cup egg whites

0.5 tsp baking powder

0.25 tsp ground cinnamon

0.5 tsp vanilla extract

0.5 tsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
In a medium bowl, whisk together the oat flour, Greek yogurt, 1 large egg, baking powder, cinnamon, and vanilla extract until a smooth, thick batter forms.
2
Heat a large non-stick skillet over medium heat and lightly coat with cooking spray.
3
Pour the pancake batter into the skillet to form three medium pancakes and cook for 3-4 minutes per side until golden brown.
4
While the pancakes cook, whisk the remaining 2 large eggs with the egg whites, sea salt, and black pepper in a separate bowl.
5
Remove the pancakes from the skillet and set aside; melt the ghee in the same skillet over medium-low heat.
6
Add the egg mixture to the skillet and cook, stirring gently, until the eggs are soft, fluffy, and just set.
7
Serve the warm pancakes alongside the scrambled eggs for a complete, protein-rich meal.