Fluffy 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.

Fluffy Protein Pancakes with Greek Yogurt and Berries

YOUR SOLIN GENERATED RECIPE

Fluffy Protein Pancakes with Greek Yogurt and Berries

Griddle-cooked oat and protein pancakes served with a dollop of thick Greek yogurt and a handful of juicy, bursting blueberries.

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NUTRITION

400kcal
Protein
34.5g
Fat
9.9g
Carbs
43.6g

SERVINGS

1 serving

INGREDIENTS

40g Oat Flour

12g Vanilla Whey Protein Isolate

80g Egg Whites

100g Non-fat Plain Greek Yogurt

80g Fresh Blueberries

1.5 tsp Coconut Oil

1 tsp Baking Powder

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PREPARATION

  • 1

    In a medium mixing bowl, whisk together the oat flour, vanilla protein powder, and baking powder until well combined.

  • 2

    Add the egg whites and 25 grams of the Greek yogurt to the dry ingredients, stirring until a smooth batter forms.

  • 3

    Heat the coconut oil in a non-stick skillet or griddle over medium-low heat.

  • 4

    Pour the batter into the skillet to form three or four small pancakes.

  • 5

    Cook until bubbles begin to form on the surface and the edges look set, then carefully flip and cook for another 1-2 minutes until golden brown.

  • 6

    Transfer the pancakes to a plate and top with the remaining 75 grams of Greek yogurt and the fresh blueberries.

Fluffy 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.

Fluffy Protein Pancakes with Greek Yogurt and Berries

YOUR SOLIN GENERATED RECIPE

Fluffy Protein Pancakes with Greek Yogurt and Berries

Griddle-cooked oat and protein pancakes served with a dollop of thick Greek yogurt and a handful of juicy, bursting blueberries.

NUTRITION

400kcal
Protein
34.5g
Fat
9.9g
Carbs
43.6g

SERVINGS

1 serving

INGREDIENTS

40g Oat Flour

12g Vanilla Whey Protein Isolate

80g Egg Whites

100g Non-fat Plain Greek Yogurt

80g Fresh Blueberries

1.5 tsp Coconut Oil

1 tsp Baking Powder

PREPARATION

  • 1

    In a medium mixing bowl, whisk together the oat flour, vanilla protein powder, and baking powder until well combined.

  • 2

    Add the egg whites and 25 grams of the Greek yogurt to the dry ingredients, stirring until a smooth batter forms.

  • 3

    Heat the coconut oil in a non-stick skillet or griddle over medium-low heat.

  • 4

    Pour the batter into the skillet to form three or four small pancakes.

  • 5

    Cook until bubbles begin to form on the surface and the edges look set, then carefully flip and cook for another 1-2 minutes until golden brown.

  • 6

    Transfer the pancakes to a plate and top with the remaining 75 grams of Greek yogurt and the fresh blueberries.