Name: Fluffy Protein Pancakes with Scrambled Eggs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.25 cup oat flour; 1 scoop vanilla protein powder; 0.5 tsp baking powder; 0.25 tsp ground cinnamon; 0.5 cup liquid egg whites; 2 large eggs; 1 cup baby spinach; 1 tsp ghee; 0.25 cup blueberries; 0.13 tsp sea salt; 0.13 tsp black pepper

Fluffy Protein Pancakes with Scrambled Eggs

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

YOUR SOLIN GENERATED RECIPE

Fluffy Protein Pancakes with Scrambled Eggs

Whisked protein pancakes griddled until golden and served with velvety scrambled eggs and fresh berries for a satisfying start.

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NUTRITION

Protein

56.1g

Fat

18.6g

Carbs

32.5g

SERVINGS

1 serving

INGREDIENTS

0.25 cup oat flour

1 scoop vanilla protein powder

0.5 tsp baking powder

0.25 tsp ground cinnamon

0.5 cup liquid egg whites

2 large eggs

1 cup baby spinach

1 tsp ghee

0.25 cup blueberries

0.13 tsp sea salt

0.13 tsp black pepper

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PREPARATION

1
In a medium bowl, whisk together the oat flour, protein powder, baking powder, and cinnamon.
2
Stir in the liquid egg whites until a smooth batter forms and let it sit for two minutes to thicken.
3
Heat a non-stick skillet over medium-low heat with half of the ghee and pour the batter to form small pancakes.
4
Flip the pancakes once bubbles form on the surface and cook until both sides are lightly browned.
5
In a separate bowl, whisk the whole eggs with sea salt and black pepper.
6
Wipe the skillet, add the remaining ghee, and sauté the baby spinach until wilted.
7
Pour the whisked eggs over the spinach and scramble gently until they reach a velvety texture.
8
Serve the fluffy pancakes topped with fresh blueberries alongside the warm scrambled eggs.