Name: Greek Yogurt Protein Pancakes with Fresh Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup non-fat Greek yogurt; 2 large eggs; 0.25 cup skim milk; 0.5 cup whole wheat flour; 1 tsp baking powder; 0.25 tsp sea salt; 0.5 tsp vanilla extract; 0.5 cup fresh blueberries; 1 tsp coconut oil

Greek Yogurt Protein Pancakes with Fresh Berries

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

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Pancakes with Fresh Berries

Fluffy whole wheat pancakes whisked with tangy Greek yogurt and topped with a vibrant burst of fresh, juicy blueberries.

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NUTRITION

Protein

45.7g

Fat

15.7g

Carbs

72.9g

SERVINGS

1 serving

INGREDIENTS

0.75 cup non-fat Greek yogurt

2 large eggs

0.25 cup skim milk

0.5 cup whole wheat flour

1 tsp baking powder

0.25 tsp sea salt

0.5 tsp vanilla extract

0.5 cup fresh blueberries

1 tsp coconut oil

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PREPARATION

1
In a large mixing bowl, whisk together the Greek yogurt, eggs, skim milk, and vanilla extract until the mixture is smooth and well combined.
2
Sift the whole wheat flour, baking powder, and sea salt into the wet ingredients, stirring gently with a spatula until just incorporated; do not overmix.
3
Heat a large non-stick skillet or griddle over medium-low heat and lightly coat with the coconut oil.
4
Ladle approximately 1/4 cup of batter onto the skillet for each pancake, spacing them out to allow for even cooking.
5
Press a few fresh blueberries into the top of each pancake while the first side cooks.
6
Cook for 2-3 minutes until small bubbles form on the surface and the edges look set, then flip carefully.
7
Cook for an additional 1-2 minutes on the second side until golden brown and cooked through.
8
Serve the pancakes warm, topped with any remaining fresh blueberries.