Fluffy Buttermilk-Style Protein Pancakes

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

Fluffy Buttermilk-Style Protein Pancakes

YOUR SOLIN GENERATED RECIPE

Fluffy Buttermilk-Style Protein Pancakes

Whisked oat flour and Greek yogurt create these protein-packed pancakes, griddled until golden and served with a drizzle of velvety maple syrup.

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NUTRITION

585kcal
Protein
57g
Fat
8.7g
Carbs
68.5g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Oat flour

1 scoop Vanilla protein powder

1 tsp Baking powder

0.5 cup Non-fat Greek yogurt

0.5 cup Liquid egg whites

1 tsp Vanilla extract

1 tsp Avocado oil

1 tbsp Pure maple syrup

0.5 cup Fresh blueberries

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PREPARATION

  • 1

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

  • 2

    Add the non-fat Greek yogurt, liquid egg whites, and vanilla extract to the dry ingredients, stirring until a smooth batter forms.

  • 3

    Heat the avocado oil in a non-stick skillet over medium-low heat.

  • 4

    Pour 0.25 cup portions of the batter onto the skillet and cook until bubbles form on the surface, then flip and cook until golden brown.

  • 5

    Plate the pancakes and top with fresh blueberries and a drizzle of pure maple syrup.

Fluffy Buttermilk-Style Protein Pancakes

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

Fluffy Buttermilk-Style Protein Pancakes

YOUR SOLIN GENERATED RECIPE

Fluffy Buttermilk-Style Protein Pancakes

Whisked oat flour and Greek yogurt create these protein-packed pancakes, griddled until golden and served with a drizzle of velvety maple syrup.

NUTRITION

585kcal
Protein
57g
Fat
8.7g
Carbs
68.5g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Oat flour

1 scoop Vanilla protein powder

1 tsp Baking powder

0.5 cup Non-fat Greek yogurt

0.5 cup Liquid egg whites

1 tsp Vanilla extract

1 tsp Avocado oil

1 tbsp Pure maple syrup

0.5 cup Fresh blueberries

PREPARATION

  • 1

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

  • 2

    Add the non-fat Greek yogurt, liquid egg whites, and vanilla extract to the dry ingredients, stirring until a smooth batter forms.

  • 3

    Heat the avocado oil in a non-stick skillet over medium-low heat.

  • 4

    Pour 0.25 cup portions of the batter onto the skillet and cook until bubbles form on the surface, then flip and cook until golden brown.

  • 5

    Plate the pancakes and top with fresh blueberries and a drizzle of pure maple syrup.