Name: Fluffy Egg White Protein Pancakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup liquid egg whites; 0.5 cup rolled oats; 0.5 cup nonfat Greek yogurt; 1 tbsp chia seeds; 0.5 tsp ground cinnamon; 1 tsp vanilla extract; 0.25 tsp sea salt; 1 tsp baking powder; 1 tsp coconut oil; 0.5 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

Fluffy Egg White Protein Pancakes

Whisked egg whites and hearty oats are griddle-cooked into airy, golden-brown pancakes served with a dollop of creamy Greek yogurt and fresh berries.

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NUTRITION

Protein

56.3g

Fat

11.1g

Carbs

52.0g

SERVINGS

1 serving

INGREDIENTS

1 cup liquid egg whites

0.5 cup rolled oats

0.5 cup nonfat Greek yogurt

1 tbsp chia seeds

0.5 tsp ground cinnamon

1 tsp vanilla extract

0.25 tsp sea salt

1 tsp baking powder

1 tsp coconut oil

0.5 cup fresh blueberries

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PREPARATION

1
In a high-speed blender, combine the liquid egg whites, rolled oats, half of the Greek yogurt, chia seeds, cinnamon, vanilla extract, sea salt, and baking powder.
2
Blend on high for 30-45 seconds until the batter is completely smooth and the oats are fully pulverized.
3
Heat a large non-stick skillet over medium-low heat and melt the coconut oil to coat the surface.
4
Pour the batter into the skillet to form 3 or 4 small pancakes, ensuring they do not touch.
5
Cook for 3-4 minutes until small bubbles appear on the surface and the edges look set.
6
Carefully flip each pancake with a wide spatula and cook for an additional 2 minutes until golden brown and firm to the touch.
7
Transfer the pancakes to a plate and top with the remaining Greek yogurt and fresh blueberries before serving.