Protein-Packed Almond Flour Banana Pancakes

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

Protein-Packed Almond Flour Banana Pancakes

YOUR SOLIN GENERATED RECIPE

Protein-Packed Almond Flour Banana Pancakes

Enjoy a versatile, protein-packed twist on classic pancakes with almond flour, ripe banana, extra egg protein, and a boost of vanilla protein powder. These light and fluffy pancakes are perfect for any meal of the day and deliver a delicious balance of natural sweetness and nutty flavor.

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NUTRITION

437kcal
Protein
23.7g
Fat
25.1g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

1/3 cup Almond Flour

1 medium Banana

0.5 scoop Vanilla Protein Powder

1/4 cup Unsweetened Almond Milk

1 teaspoon Baking Powder

1 teaspoon Cinnamon

1 teaspoon Coconut Oil

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PREPARATION

  • 1

    In a medium bowl, mash the banana until smooth.

  • 2

    Whisk in the eggs until fully combined with the mashed banana.

  • 3

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

  • 4

    Mix in the unsweetened almond milk to adjust the batter’s consistency, ensuring it is pourable yet thick.

  • 5

    Heat the coconut oil in a non-stick pan over medium heat.

  • 6

    Pour small portions of batter (about 1/4 cup per pancake) onto the pan. Cook until edges start to set and bubbles form on the surface, approximately 2-3 minutes.

  • 7

    Flip the pancakes carefully and cook for an additional 2 minutes, or until golden and cooked through.

  • 8

    Serve warm, optionally topping with fresh fruit or a light drizzle of natural nut butter.

Protein-Packed Almond Flour Banana Pancakes

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

Protein-Packed Almond Flour Banana Pancakes

YOUR SOLIN GENERATED RECIPE

Protein-Packed Almond Flour Banana Pancakes

Enjoy a versatile, protein-packed twist on classic pancakes with almond flour, ripe banana, extra egg protein, and a boost of vanilla protein powder. These light and fluffy pancakes are perfect for any meal of the day and deliver a delicious balance of natural sweetness and nutty flavor.

NUTRITION

437kcal
Protein
23.7g
Fat
25.1g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

1/3 cup Almond Flour

1 medium Banana

0.5 scoop Vanilla Protein Powder

1/4 cup Unsweetened Almond Milk

1 teaspoon Baking Powder

1 teaspoon Cinnamon

1 teaspoon Coconut Oil

PREPARATION

  • 1

    In a medium bowl, mash the banana until smooth.

  • 2

    Whisk in the eggs until fully combined with the mashed banana.

  • 3

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

  • 4

    Mix in the unsweetened almond milk to adjust the batter’s consistency, ensuring it is pourable yet thick.

  • 5

    Heat the coconut oil in a non-stick pan over medium heat.

  • 6

    Pour small portions of batter (about 1/4 cup per pancake) onto the pan. Cook until edges start to set and bubbles form on the surface, approximately 2-3 minutes.

  • 7

    Flip the pancakes carefully and cook for an additional 2 minutes, or until golden and cooked through.

  • 8

    Serve warm, optionally topping with fresh fruit or a light drizzle of natural nut butter.