Name: Spinach Matcha Protein Pancakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.33 cup Oat flour; 1 scoop Vanilla protein powder; 1 tsp Matcha powder; 0.5 tsp Baking powder; 0.25 tsp Ground cinnamon; 1 cup Baby spinach; 0.5 cup Liquid egg whites; 0.25 cup Plain non-fat Greek yogurt; 0.5 tsp Vanilla extract; 1 tsp Maple syrup; 1 tsp Avocado oil; 0.25 cup Fresh blueberries; 1 tbsp Hemp seeds

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

YOUR SOLIN GENERATED RECIPE

Spinach Matcha Protein Pancakes

Vibrant blender pancakes infused with earthy matcha and fresh spinach, pan-seared until fluffy and topped with a cool dollop of Greek yogurt.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

54.3g

Fat

12.7g

Carbs

47.1g

SERVINGS

1 serving

INGREDIENTS

0.33 cup Oat flour

1 scoop Vanilla protein powder

1 tsp Matcha powder

0.5 tsp Baking powder

0.25 tsp Ground cinnamon

1 cup Baby spinach

0.5 cup Liquid egg whites

0.25 cup Plain non-fat Greek yogurt

0.5 tsp Vanilla extract

1 tsp Maple syrup

1 tsp Avocado oil

0.25 cup Fresh blueberries

1 tbsp Hemp seeds

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Combine the oat flour, protein powder, matcha, baking powder, and cinnamon in a high-speed blender.
2
Add the baby spinach, egg whites, Greek yogurt, vanilla extract, and maple syrup to the blender.
3
Process on high speed until the spinach is fully pulverized and the batter is a smooth, vibrant green.
4
Lightly coat a large non-stick skillet with avocado oil and set over medium-low heat.
5
Pour the batter into the pan to create three or four pancakes, allowing them to cook for 2 to 3 minutes until small bubbles form on the surface.
6
Carefully flip the pancakes and cook for an additional 1 to 2 minutes until they are fluffy and cooked through.
7
Transfer to a plate and garnish with fresh blueberries and hemp seeds for a nutrient-dense finish.