Name: Blueberry Pancakes with Maple Syrup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup nonfat Greek yogurt; 2 large egg whites; 0.5 cup rolled oats; 0.5 scoop vanilla whey protein powder; 0.5 tsp baking powder; 0.25 tsp sea salt; 0.25 tsp cinnamon; 0.5 cup fresh blueberries; 1 tsp coconut oil; 1 tbsp pure maple syrup

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

YOUR SOLIN GENERATED RECIPE

Blueberry Pancakes with Maple Syrup

Griddle-cooked oat and Greek yogurt pancakes studded with juicy blueberries, served with a drizzle of amber maple syrup for a light and fluffy texture.

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NUTRITION

Protein

48.1g

Fat

8.5g

Carbs

63.8g

SERVINGS

1 serving

INGREDIENTS

1 cup nonfat Greek yogurt

2 large egg whites

0.5 cup rolled oats

0.5 scoop vanilla whey protein powder

0.5 tsp baking powder

0.25 tsp sea salt

0.25 tsp cinnamon

0.5 cup fresh blueberries

1 tsp coconut oil

1 tbsp pure maple syrup

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PREPARATION

1
In a blender, pulse the rolled oats until they reach a fine, flour-like consistency.
2
In a medium bowl, whisk together the oat flour, vanilla protein powder, baking powder, sea salt, and cinnamon.
3
In a separate bowl, combine the Greek yogurt and egg whites, whisking until smooth and well-incorporated.
4
Gently fold the dry ingredients into the wet mixture until just combined; do not overmix.
5
Heat a non-stick skillet over medium-low heat and lightly coat with coconut oil.
6
Spoon the batter onto the skillet, top each pancake with fresh blueberries, and cook until bubbles form on the surface.
7
Flip carefully and cook for another 2-3 minutes until golden brown and cooked through.
8
Plate the pancakes and finish with a drizzle of pure maple syrup.