Name: Buckwheat Protein Pancakes with Greek Yogurt and Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/3 cup Buckwheat Flour; 1 large Egg; 1/2 cup non-fat Greek Yogurt; 1/2 cup Blueberries; 1 tsp Coconut Oil; 1 tbsp Maple Syrup; 1/2 tsp Baking Powder; 1/4 tsp Cinnamon

Buckwheat Protein Pancakes with Greek Yogurt and Berries

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

YOUR SOLIN GENERATED RECIPE

Buckwheat Protein Pancakes with Greek Yogurt and Berries

Griddle-cooked buckwheat pancakes whisked with egg and topped with protein-rich Greek yogurt and fresh berries, finished with a drizzle of warm maple syrup.

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NUTRITION

Protein

24.6g

Fat

11.2g

Carbs

58.9g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Buckwheat Flour

1 large Egg

1/2 cup non-fat Greek Yogurt

1/2 cup Blueberries

1 tsp Coconut Oil

1 tbsp Maple Syrup

1/2 tsp Baking Powder

1/4 tsp Cinnamon

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PREPARATION

1
Whisk the buckwheat flour, baking powder, and cinnamon in a medium bowl.
2
Add the egg and two tablespoons of the Greek yogurt to the dry ingredients, stirring until a smooth batter forms.
3
Heat the coconut oil in a non-stick skillet over medium heat.
4
Ladle the batter into the pan to form small pancakes and cook until bubbles appear on the surface.
5
Flip the pancakes and cook for another minute until golden brown.
6
Serve the pancakes topped with the remaining Greek yogurt, fresh blueberries, and a drizzle of warm maple syrup.