Fluffy Almond Flour Pancakes with Berry Compote

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

Fluffy Almond Flour Pancakes with Berry Compote

YOUR SOLIN GENERATED RECIPE

Fluffy Almond Flour Pancakes with Berry Compote

Enjoy a light and fluffy almond flour pancake paired with a vibrant berry compote and a dollop of creamy Greek yogurt. This dish balances nutty and fruity flavors, creating a refreshing meal that’s as satisfying as it is photogenic.

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NUTRITION

573kcal
Protein
36.8g
Fat
32.6g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Almond Flour (45g)

2 Large Eggs (~100g)

1/3 cup Unsweetened Almond Milk (80g)

1/2 tsp Baking Powder (2g)

1/2 tsp Vanilla Extract (2g)

1/2 cup Blueberries (74g)

1/2 cup Strawberries, chopped (83g)

1 tsp Honey (7g)

1/2 cup Plain Nonfat Greek Yogurt (122g)

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PREPARATION

  • 1

    In a medium bowl, whisk the almond flour, baking powder, and a pinch of salt together.

  • 2

    In another bowl, beat the eggs with the almond milk and vanilla extract until well combined.

  • 3

    Pour the wet ingredients into the dry ingredients and mix until a smooth batter forms.

  • 4

    Heat a non-stick skillet over medium heat and lightly grease if necessary.

  • 5

    Spoon about 1/4 cup of batter per pancake onto the skillet, cooking for about 2-3 minutes on each side until golden brown and set.

  • 6

    For the berry compote, combine blueberries, chopped strawberries, and honey in a small saucepan. Gently heat over low-medium heat until the berries soften slightly and release their juices, about 3-4 minutes.

  • 7

    Plate the pancakes, drizzle the warm berry compote over them, and top with a dollop of plain Greek yogurt.

  • 8

    Serve immediately and enjoy your delicious, nutrient-packed meal.

Fluffy Almond Flour Pancakes with Berry Compote

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

Fluffy Almond Flour Pancakes with Berry Compote

YOUR SOLIN GENERATED RECIPE

Fluffy Almond Flour Pancakes with Berry Compote

Enjoy a light and fluffy almond flour pancake paired with a vibrant berry compote and a dollop of creamy Greek yogurt. This dish balances nutty and fruity flavors, creating a refreshing meal that’s as satisfying as it is photogenic.

NUTRITION

573kcal
Protein
36.8g
Fat
32.6g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Almond Flour (45g)

2 Large Eggs (~100g)

1/3 cup Unsweetened Almond Milk (80g)

1/2 tsp Baking Powder (2g)

1/2 tsp Vanilla Extract (2g)

1/2 cup Blueberries (74g)

1/2 cup Strawberries, chopped (83g)

1 tsp Honey (7g)

1/2 cup Plain Nonfat Greek Yogurt (122g)

PREPARATION

  • 1

    In a medium bowl, whisk the almond flour, baking powder, and a pinch of salt together.

  • 2

    In another bowl, beat the eggs with the almond milk and vanilla extract until well combined.

  • 3

    Pour the wet ingredients into the dry ingredients and mix until a smooth batter forms.

  • 4

    Heat a non-stick skillet over medium heat and lightly grease if necessary.

  • 5

    Spoon about 1/4 cup of batter per pancake onto the skillet, cooking for about 2-3 minutes on each side until golden brown and set.

  • 6

    For the berry compote, combine blueberries, chopped strawberries, and honey in a small saucepan. Gently heat over low-medium heat until the berries soften slightly and release their juices, about 3-4 minutes.

  • 7

    Plate the pancakes, drizzle the warm berry compote over them, and top with a dollop of plain Greek yogurt.

  • 8

    Serve immediately and enjoy your delicious, nutrient-packed meal.