Name: High-Protein Blueberry Greek Yogurt Pancakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Nonfat Greek yogurt; 0.5 cup Liquid egg whites; 0.25 cup Oat flour; 0.5 scoop Vanilla protein powder; 1 tsp Baking powder; 0.25 tsp Ground cinnamon; 0.13 tsp Sea salt; 0.5 cup Fresh blueberries; 1 tsp Coconut oil; 1 tbsp Maple syrup

High-Protein Blueberry Greek Yogurt Pancakes

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

YOUR SOLIN GENERATED RECIPE

High-Protein Blueberry Greek Yogurt Pancakes

Griddled Greek yogurt pancakes bursting with juicy blueberries and served with a drizzle of pure maple syrup for a sweet, pillowy breakfast.

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NUTRITION

Protein

48.1g

Fat

7.1g

Carbs

58.0g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Nonfat Greek yogurt

0.5 cup Liquid egg whites

0.25 cup Oat flour

0.5 scoop Vanilla protein powder

1 tsp Baking powder

0.25 tsp Ground cinnamon

0.13 tsp Sea salt

0.5 cup Fresh blueberries

1 tsp Coconut oil

1 tbsp Maple syrup

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PREPARATION

1
In a medium bowl, whisk together the Greek yogurt, liquid egg whites, oat flour, vanilla protein powder, baking powder, cinnamon, and sea salt until the batter is smooth and well combined.
2
Gently fold the fresh blueberries into the batter using a spatula to ensure they are evenly distributed without breaking.
3
Place a large non-stick skillet over medium-low heat and add the coconut oil, swirling to coat the surface.
4
Pour the batter into the skillet to form four equal-sized pancakes, leaving space between them for easy flipping.
5
Cook for approximately 3 to 4 minutes until small bubbles appear on the surface and the edges look set.
6
Carefully flip each pancake and cook for another 2 minutes until both sides are golden brown and the center is cooked through.
7
Transfer the pancakes to a plate and serve warm with a drizzle of pure maple syrup.