Name: High-Protein Buttermilk Pancake Stack
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Egg whites; 0.5 cup Non-fat Greek yogurt; 30 gram Vanilla protein powder; 0.25 cup Oat flour; 1 tsp Baking powder; 0.5 tsp Ground cinnamon; 1 tsp Vanilla extract; 1 tsp Coconut oil; 0.5 cup Fresh blueberries; 1 tbsp Pure maple syrup

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

YOUR SOLIN GENERATED RECIPE

High-Protein Buttermilk Pancake Stack

Fluffy pancakes griddled to a golden brown, featuring a protein-rich Greek yogurt base that delivers a satisfyingly tangy and tender crumb.

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NUTRITION

Protein

55.3g

Fat

7.3g

Carbs

55.9g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Egg whites

0.5 cup Non-fat Greek yogurt

30 gram Vanilla protein powder

0.25 cup Oat flour

1 tsp Baking powder

0.5 tsp Ground cinnamon

1 tsp Vanilla extract

1 tsp Coconut oil

0.5 cup Fresh blueberries

1 tbsp Pure maple syrup

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PREPARATION

1
In a medium mixing bowl, whisk the egg whites, non-fat Greek yogurt, and vanilla extract until the mixture is light and well combined.
2
Stir in the vanilla protein powder, oat flour, baking powder, and ground cinnamon until a thick batter forms, being careful not to overmix.
3
Heat the coconut oil in a large non-stick skillet over medium-low heat, ensuring the surface is evenly coated.
4
Ladle the batter into the skillet to create three even pancakes, cooking for 3-4 minutes until small bubbles appear on the surface.
5
Flip the pancakes gently and cook for an additional 2 minutes until they are golden brown and firm to the touch.
6
Serve the warm pancake stack topped with fresh blueberries and a light drizzle of pure maple syrup.