Name: Fluffy Greek Yogurt Protein Pancakes with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 100g Nonfat Greek Yogurt; 60g Egg Whites; 60g Oat Flour; 8g Vanilla Protein Powder; 1 cup Mixed Berries; 1 tbsp Almond Butter; 1 tbsp Maple Syrup; 1 cup Baby Spinach; 1 tsp Avocado Oil; 1/4 tsp Baking Powder; 1/4 tsp Cinnamon

Fluffy Greek Yogurt Protein Pancakes with Mixed Berries

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

YOUR SOLIN GENERATED RECIPE

Fluffy Greek Yogurt Protein Pancakes with Mixed Berries

Griddled oat and Greek yogurt pancakes topped with fresh mixed berries and served with sautéed spinach, all finished with a dollop of velvety almond butter.

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NUTRITION

Protein

38.9g

Fat

20.1g

Carbs

76.1g

SERVINGS

1 serving

INGREDIENTS

100g Nonfat Greek Yogurt

60g Egg Whites

60g Oat Flour

8g Vanilla Protein Powder

1 cup Mixed Berries

1 tbsp Almond Butter

1 tbsp Maple Syrup

1 cup Baby Spinach

1 tsp Avocado Oil

1/4 tsp Baking Powder

1/4 tsp Cinnamon

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PREPARATION

1
Whisk the Greek yogurt, egg whites, oat flour, and protein powder in a medium bowl until a smooth batter forms.
2
Fold in the baking powder and cinnamon for extra lift and warmth.
3
Heat a non-stick skillet over medium-low heat with a light coating of avocado oil.
4
Pour the batter into small rounds and cook until bubbles form on the surface, then flip until golden brown.
5
In a separate pan, quickly sauté the baby spinach until just wilted.
6
Plate the pancakes and top with fresh mixed berries, almond butter, and a light drizzle of maple syrup.