Name: Almond Oat Protein Pancakes with Greek Yogurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/2 cup Rolled Oats; 1/4 cup Liquid Egg Whites; 1/2 cup Nonfat Greek Yogurt; 1 tablespoon Almond Flour; 1 large Egg; 1 teaspoon Sliced Almonds; 1 teaspoon Baking Powder; 1/2 teaspoon Cinnamon

Almond Oat 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

Almond Oat Protein Pancakes with Greek Yogurt

Fluffy pancakes made with ground oats and almond flour, griddled until golden and topped with a dollop of creamy Greek yogurt and toasted almond slivers.

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NUTRITION

Protein

31.9g

Fat

13.1g

Carbs

36.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Rolled Oats

1/4 cup Liquid Egg Whites

1/2 cup Nonfat Greek Yogurt

1 tablespoon Almond Flour

1 large Egg

1 teaspoon Sliced Almonds

1 teaspoon Baking Powder

1/2 teaspoon Cinnamon

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PREPARATION

1
Pulse the rolled oats in a blender or food processor until they reach a fine, flour-like consistency.
2
In a medium mixing bowl, whisk together the oat flour, almond flour, whole egg, liquid egg whites, 1/4 cup of the Greek yogurt, baking powder, and cinnamon until the batter is smooth.
3
Heat a large non-stick skillet or griddle over medium-low heat and lightly coat with a touch of oil or cooking spray.
4
Pour the batter into the skillet to form three medium-sized pancakes, leaving space between them.
5
Cook for 3 to 4 minutes until bubbles begin to form on the surface and the edges look set, then flip carefully.
6
Cook for an additional 2 minutes on the second side until the pancakes are golden brown and cooked through.
7
Plate the pancakes and top with the remaining 1/4 cup of Greek yogurt and a sprinkle of sliced almonds.