Name: Blueberry Protein Pancakes with Greek Yogurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 scoop whey protein powder; 1 tsp cacao powder; 2 tbsp almond powder; 1 tsp psyllium husk powder; 0.5 tsp baking powder; 0.13 tsp sea salt; 1 large egg; 0.5 tsp vanilla extract; 1 spray olive oil; 0.5 cup frozen blueberries; 0.5 cup Greek yogurt; 3 tbsp milk

Blueberry Protein Pancakes with Greek Yogurt

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

YOUR SOLIN GENERATED RECIPE

Blueberry Protein Pancakes with Greek Yogurt

Pan-seared protein pancakes made with almond and cacao, topped with a velvety Greek yogurt dollop and bursting with juicy blueberries.

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NUTRITION

Protein

63.9g

Fat

10.2g

Carbs

30.4g

SERVINGS

1 serving

INGREDIENTS

1 scoop whey protein powder

1 tsp cacao powder

2 tbsp almond powder

1 tsp psyllium husk powder

0.5 tsp baking powder

0.13 tsp sea salt

1 large egg

0.5 tsp vanilla extract

1 spray olive oil

0.5 cup frozen blueberries

0.5 cup Greek yogurt

3 tbsp milk

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PREPARATION

1
In a medium mixing bowl, whisk together the egg, milk, and vanilla extract until well combined and slightly frothy.
2
Add the whey protein powder, cacao powder, almond powder, psyllium husk, baking powder, and sea salt to the wet ingredients, stirring until a thick batter forms.
3
Heat a non-stick skillet over medium-low heat and lightly coat with one spray of olive oil.
4
Pour the batter into the skillet to form three small pancakes, then gently press the frozen blueberries into the top of each pancake.
5
Cook for approximately 2-3 minutes until the edges are set and small bubbles appear, then flip carefully and cook for another 1-2 minutes until golden.
6
Transfer the pancakes to a plate and serve immediately with a generous dollop of high-protein Greek yogurt on top.