Fluffy Almond-Oat Blender Pancakes

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

Fluffy Almond-Oat Blender Pancakes

YOUR SOLIN GENERATED RECIPE

Fluffy Almond-Oat Blender Pancakes

Enjoy a light and satisfying stack of almond-oat blender pancakes that are both fluffy and high in protein. This recipe blends rolled oats, egg whites, a whole egg, vanilla whey protein, and almond flour with a touch of unsweetened almond milk to create a smooth batter. The result is a deliciously balanced meal that combines nutty and subtly sweet flavors for a versatile option any time of the day.

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NUTRITION

430kcal
Protein
44.4g
Fat
16.2g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

0.33 cup Rolled Oats (28g)

3 large Egg Whites (99g)

1 large Whole Egg (50g)

1 scoop Vanilla Whey Protein Isolate (30g)

2 tbsp Almond Flour (14g)

0.5 cup Unsweetened Almond Milk (120g)

0.5 tsp Baking Powder

Pinch of Salt

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PREPARATION

  • 1

    Add the rolled oats to a high-speed blender and blend until they form a fine oat flour.

  • 2

    Add the egg whites, whole egg, vanilla whey protein, almond flour, unsweetened almond milk, baking powder, and a pinch of salt to the blender.

  • 3

    Blend on high until the mixture is smooth, about 30-45 seconds. If the batter is too thick, you can add a splash of water to reach your desired consistency.

  • 4

    Preheat a non-stick skillet or griddle over medium heat. Lightly spray with cooking spray or add a few drops of oil.

  • 5

    Pour approximately 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges begin to set, about 2-3 minutes.

  • 6

    Flip the pancakes and cook for another 2 minutes until golden and cooked through.

  • 7

    Serve warm, optionally topped with fresh berries or a drizzle of maple syrup, while keeping in mind overall macros.

Fluffy Almond-Oat Blender Pancakes

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

Fluffy Almond-Oat Blender Pancakes

YOUR SOLIN GENERATED RECIPE

Fluffy Almond-Oat Blender Pancakes

Enjoy a light and satisfying stack of almond-oat blender pancakes that are both fluffy and high in protein. This recipe blends rolled oats, egg whites, a whole egg, vanilla whey protein, and almond flour with a touch of unsweetened almond milk to create a smooth batter. The result is a deliciously balanced meal that combines nutty and subtly sweet flavors for a versatile option any time of the day.

NUTRITION

430kcal
Protein
44.4g
Fat
16.2g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

0.33 cup Rolled Oats (28g)

3 large Egg Whites (99g)

1 large Whole Egg (50g)

1 scoop Vanilla Whey Protein Isolate (30g)

2 tbsp Almond Flour (14g)

0.5 cup Unsweetened Almond Milk (120g)

0.5 tsp Baking Powder

Pinch of Salt

PREPARATION

  • 1

    Add the rolled oats to a high-speed blender and blend until they form a fine oat flour.

  • 2

    Add the egg whites, whole egg, vanilla whey protein, almond flour, unsweetened almond milk, baking powder, and a pinch of salt to the blender.

  • 3

    Blend on high until the mixture is smooth, about 30-45 seconds. If the batter is too thick, you can add a splash of water to reach your desired consistency.

  • 4

    Preheat a non-stick skillet or griddle over medium heat. Lightly spray with cooking spray or add a few drops of oil.

  • 5

    Pour approximately 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges begin to set, about 2-3 minutes.

  • 6

    Flip the pancakes and cook for another 2 minutes until golden and cooked through.

  • 7

    Serve warm, optionally topped with fresh berries or a drizzle of maple syrup, while keeping in mind overall macros.