Name: Greek Yogurt Protein Pancakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup nonfat Greek yogurt; 2 large eggs; 0.5 cup oat flour; 0.5 scoop vanilla protein powder; 1 tsp baking powder; 0.5 tsp vanilla extract; 0.25 tsp ground cinnamon; 1 tsp coconut oil; 0.5 cup fresh blueberries; 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

Greek Yogurt Protein Pancakes

Whisked Greek yogurt and oat flour pancakes seared to a golden brown, offering a fluffy texture and a hint of warm cinnamon.

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NUTRITION

Protein

66.0g

Fat

20.2g

Carbs

74.9g

SERVINGS

1 serving

INGREDIENTS

0.75 cup nonfat Greek yogurt

2 large eggs

0.5 cup oat flour

0.5 scoop vanilla protein powder

1 tsp baking powder

0.5 tsp vanilla extract

0.25 tsp ground cinnamon

1 tsp coconut oil

0.5 cup fresh blueberries

1 tbsp pure maple syrup

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PREPARATION

1
In a medium mixing bowl, whisk together the Greek yogurt, eggs, and vanilla extract until the mixture is smooth and well combined.
2
Add the oat flour, vanilla protein powder, baking powder, and ground cinnamon to the wet ingredients, stirring until just incorporated.
3
Heat a large non-stick skillet or griddle over medium-low heat and lightly coat the surface with the coconut oil.
4
Pour approximately 0.25 cup of batter for each pancake onto the skillet, leaving space between them to allow for spreading.
5
Cook for 2-3 minutes until small bubbles form on the surface and the edges appear set, then carefully flip.
6
Cook the second side for another 1-2 minutes until the pancakes are golden brown and cooked through.
7
Transfer the pancakes to a plate and top with fresh blueberries and a drizzle of pure maple syrup before serving hot.