High-Protein Coconut Yogurt Pancakes with Fresh Berries

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

High-Protein Coconut Yogurt Pancakes with Fresh Berries

YOUR SOLIN GENERATED RECIPE

High-Protein Coconut Yogurt Pancakes with Fresh Berries

Fluffy gluten-free pancakes whisked with creamy coconut yogurt and vanilla protein, topped with a vibrant burst of juicy fresh berries.

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NUTRITION

462kcal
Protein
56.9g
Fat
17.7g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

1 cup liquid egg whites

1 scoop vanilla protein powder

0.25 cup unsweetened coconut yogurt

2 tbsp almond flour

0.5 tsp baking powder

0.25 tsp sea salt

0.25 tsp ground cinnamon

1 tsp coconut oil

0.5 cup fresh blueberries

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PREPARATION

  • 1

    In a medium mixing bowl, whisk together the liquid egg whites, vanilla protein powder, coconut yogurt, almond flour, baking powder, sea salt, and cinnamon until the batter is smooth and well combined.

  • 2

    Heat a large non-stick skillet over medium-low heat and add the coconut oil, swirling to coat the surface.

  • 3

    Pour the batter onto the skillet to form 3 to 4 small pancakes, ensuring they have enough space to be flipped.

  • 4

    Cook for 3-4 minutes until small bubbles begin to form on the surface and the edges appear set.

  • 5

    Carefully flip the pancakes and cook for an additional 1-2 minutes until golden brown and cooked through.

  • 6

    Transfer the pancakes to a plate and top with the fresh blueberries before serving.

High-Protein Coconut Yogurt Pancakes with Fresh Berries

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

High-Protein Coconut Yogurt Pancakes with Fresh Berries

YOUR SOLIN GENERATED RECIPE

High-Protein Coconut Yogurt Pancakes with Fresh Berries

Fluffy gluten-free pancakes whisked with creamy coconut yogurt and vanilla protein, topped with a vibrant burst of juicy fresh berries.

NUTRITION

462kcal
Protein
56.9g
Fat
17.7g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

1 cup liquid egg whites

1 scoop vanilla protein powder

0.25 cup unsweetened coconut yogurt

2 tbsp almond flour

0.5 tsp baking powder

0.25 tsp sea salt

0.25 tsp ground cinnamon

1 tsp coconut oil

0.5 cup fresh blueberries

PREPARATION

  • 1

    In a medium mixing bowl, whisk together the liquid egg whites, vanilla protein powder, coconut yogurt, almond flour, baking powder, sea salt, and cinnamon until the batter is smooth and well combined.

  • 2

    Heat a large non-stick skillet over medium-low heat and add the coconut oil, swirling to coat the surface.

  • 3

    Pour the batter onto the skillet to form 3 to 4 small pancakes, ensuring they have enough space to be flipped.

  • 4

    Cook for 3-4 minutes until small bubbles begin to form on the surface and the edges appear set.

  • 5

    Carefully flip the pancakes and cook for an additional 1-2 minutes until golden brown and cooked through.

  • 6

    Transfer the pancakes to a plate and top with the fresh blueberries before serving.