Fluffy Almond-Coconut Protein Pancakes

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

Fluffy Almond-Coconut Protein Pancakes

YOUR SOLIN GENERATED RECIPE

Fluffy Almond-Coconut Protein Pancakes

Enjoy a stack of delightfully fluffy protein pancakes featuring a blend of almond and coconut flours with a boost from vanilla whey protein. These tender pancakes offer a light, tropical flavor and are perfect for a balanced meal any time of day.

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NUTRITION

502kcal
Protein
39.8g
Fat
30g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1 tablespoon Coconut Flour (8g)

1 scoop Vanilla Whey Protein Isolate (30g)

2 Large Eggs

1/4 cup Unsweetened Almond Milk (60ml)

1/2 teaspoon Baking Powder

2 tablespoons Unsweetened Shredded Coconut (10g)

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PREPARATION

  • 1

    In a medium bowl, whisk the eggs with the unsweetened almond milk until well combined.

  • 2

    Add the almond flour, coconut flour, vanilla whey protein, and baking powder to the bowl. Stir until a thick, uniform batter forms.

  • 3

    Fold in the unsweetened shredded coconut gently, ensuring even distribution without overmixing the batter.

  • 4

    Preheat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of your preferred oil if needed.

  • 5

    Scoop about 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes until bubbles form on the surface and the edges start to set.

  • 6

    Flip the pancakes carefully and cook for an additional 2 minutes until they are golden brown and cooked through.

  • 7

    Serve warm, and enjoy your fluffy almond-coconut protein pancakes as a balanced meal any time of day.

Fluffy Almond-Coconut Protein Pancakes

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

Fluffy Almond-Coconut Protein Pancakes

YOUR SOLIN GENERATED RECIPE

Fluffy Almond-Coconut Protein Pancakes

Enjoy a stack of delightfully fluffy protein pancakes featuring a blend of almond and coconut flours with a boost from vanilla whey protein. These tender pancakes offer a light, tropical flavor and are perfect for a balanced meal any time of day.

NUTRITION

502kcal
Protein
39.8g
Fat
30g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1 tablespoon Coconut Flour (8g)

1 scoop Vanilla Whey Protein Isolate (30g)

2 Large Eggs

1/4 cup Unsweetened Almond Milk (60ml)

1/2 teaspoon Baking Powder

2 tablespoons Unsweetened Shredded Coconut (10g)

PREPARATION

  • 1

    In a medium bowl, whisk the eggs with the unsweetened almond milk until well combined.

  • 2

    Add the almond flour, coconut flour, vanilla whey protein, and baking powder to the bowl. Stir until a thick, uniform batter forms.

  • 3

    Fold in the unsweetened shredded coconut gently, ensuring even distribution without overmixing the batter.

  • 4

    Preheat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of your preferred oil if needed.

  • 5

    Scoop about 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes until bubbles form on the surface and the edges start to set.

  • 6

    Flip the pancakes carefully and cook for an additional 2 minutes until they are golden brown and cooked through.

  • 7

    Serve warm, and enjoy your fluffy almond-coconut protein pancakes as a balanced meal any time of day.