Baked Berry Pancake Casserole

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

Baked Berry Pancake Casserole

YOUR SOLIN GENERATED RECIPE

Baked Berry Pancake Casserole

Oat-based batter baked until fluffy and golden, bursting with juicy mixed berries for a vibrant and protein-packed morning meal.

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NUTRITION

572kcal
Protein
53.6g
Fat
10.7g
Carbs
68.1g

SERVINGS

1 serving

INGREDIENTS

1 cup egg whites

1 large egg

0.5 cup plain non-fat Greek yogurt

0.5 cup oat flour

1 tsp baking powder

1 tsp vanilla extract

1 tsp ground cinnamon

0.5 cup fresh blueberries

0.5 cup fresh raspberries

0.25 tsp coconut oil

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PREPARATION

  • 1

    Preheat your oven to 375°F and grease a small 8x8-inch baking dish with the coconut oil.

  • 2

    In a large mixing bowl, whisk together the egg whites, whole egg, Greek yogurt, and vanilla extract until the mixture is smooth and well-incorporated.

  • 3

    Add the oat flour, baking powder, and ground cinnamon to the wet ingredients, stirring until just combined to maintain a light texture.

  • 4

    Gently fold in half of the fresh blueberries and raspberries into the batter.

  • 5

    Pour the mixture into the prepared baking dish and scatter the remaining berries evenly over the top.

  • 6

    Bake for 25 to 30 minutes, or until the center is firm to the touch and the edges have turned a light golden brown.

  • 7

    Allow the casserole to cool for 5 minutes before slicing into squares and serving warm.

Baked Berry Pancake Casserole

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

Baked Berry Pancake Casserole

YOUR SOLIN GENERATED RECIPE

Baked Berry Pancake Casserole

Oat-based batter baked until fluffy and golden, bursting with juicy mixed berries for a vibrant and protein-packed morning meal.

NUTRITION

572kcal
Protein
53.6g
Fat
10.7g
Carbs
68.1g

SERVINGS

1 serving

INGREDIENTS

1 cup egg whites

1 large egg

0.5 cup plain non-fat Greek yogurt

0.5 cup oat flour

1 tsp baking powder

1 tsp vanilla extract

1 tsp ground cinnamon

0.5 cup fresh blueberries

0.5 cup fresh raspberries

0.25 tsp coconut oil

PREPARATION

  • 1

    Preheat your oven to 375°F and grease a small 8x8-inch baking dish with the coconut oil.

  • 2

    In a large mixing bowl, whisk together the egg whites, whole egg, Greek yogurt, and vanilla extract until the mixture is smooth and well-incorporated.

  • 3

    Add the oat flour, baking powder, and ground cinnamon to the wet ingredients, stirring until just combined to maintain a light texture.

  • 4

    Gently fold in half of the fresh blueberries and raspberries into the batter.

  • 5

    Pour the mixture into the prepared baking dish and scatter the remaining berries evenly over the top.

  • 6

    Bake for 25 to 30 minutes, or until the center is firm to the touch and the edges have turned a light golden brown.

  • 7

    Allow the casserole to cool for 5 minutes before slicing into squares and serving warm.