Name: High-Protein Buttermilk-Style Pancakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Egg whites; 0.5 cup Non-fat Greek yogurt; 0.33 cup Oat flour; 20 gram Vanilla protein powder; 1 tsp Baking powder; 0.5 tsp Ground cinnamon; 1 tsp Vanilla extract; 1 tsp Coconut oil; 1 tbsp Pure maple syrup; 0.25 cup Fresh blueberries

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

YOUR SOLIN GENERATED RECIPE

High-Protein Buttermilk-Style Pancakes

Fluffy oat-based pancakes whisked with tangy Greek yogurt and egg whites, served with a drizzle of amber maple syrup for a satisfyingly sweet finish.

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NUTRITION

Protein

53.6g

Fat

8.5g

Carbs

56.0g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg whites

0.5 cup Non-fat Greek yogurt

0.33 cup Oat flour

20 gram Vanilla protein powder

1 tsp Baking powder

0.5 tsp Ground cinnamon

1 tsp Vanilla extract

1 tsp Coconut oil

1 tbsp Pure maple syrup

0.25 cup Fresh blueberries

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PREPARATION

1
In a medium bowl, whisk together the egg whites, Greek yogurt, and vanilla extract until the mixture is smooth and aerated.
2
Sift in the oat flour, vanilla protein powder, baking powder, and ground cinnamon, stirring gently until just combined to keep the batter light.
3
Heat a non-stick skillet over medium-low heat and lightly coat with the coconut oil.
4
Pour approximately 0.25 cup of batter per pancake onto the skillet and cook until bubbles form on the surface and edges look set.
5
Carefully flip each pancake and cook for an additional 1-2 minutes until golden brown and cooked through.
6
Plate the pancakes, top with fresh blueberries, and finish with a drizzle of pure maple syrup.