Fluffy Almond Flour Vanilla Bean Pancakes

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

Fluffy Almond Flour Vanilla Bean Pancakes

YOUR SOLIN GENERATED RECIPE

Fluffy Almond Flour Vanilla Bean Pancakes

Enjoy these light and fluffy pancakes crafted with almond flour and infused with natural vanilla bean. The addition of Greek yogurt boosts protein content while keeping the texture soft and moist, making it a versatile choice for any meal of the day.

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NUTRITION

489kcal
Protein
32.6g
Fat
32.5g
Carbs
15.9g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Almond Flour (35g)

2 Large Eggs (100g)

1/3 cup Unsweetened Almond Milk (80g)

1/3 cup Non-fat Greek Yogurt (85g)

1/2 Vanilla Bean, scraped

1/2 tsp Baking Powder

Pinch of Salt

1 tsp Coconut Oil

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PREPARATION

  • 1

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

  • 2

    In a separate bowl, beat the eggs and then stir in the unsweetened almond milk, non-fat Greek yogurt, and scraped vanilla bean seeds until well combined.

  • 3

    Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to keep the pancakes fluffy.

  • 4

    Heat a non-stick skillet over medium heat and add the coconut oil, swirling to coat the surface.

  • 5

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

  • 6

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

  • 7

    Serve warm with your favorite toppings such as fresh berries or a light drizzle of pure maple syrup if desired.

Fluffy Almond Flour Vanilla Bean Pancakes

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

Fluffy Almond Flour Vanilla Bean Pancakes

YOUR SOLIN GENERATED RECIPE

Fluffy Almond Flour Vanilla Bean Pancakes

Enjoy these light and fluffy pancakes crafted with almond flour and infused with natural vanilla bean. The addition of Greek yogurt boosts protein content while keeping the texture soft and moist, making it a versatile choice for any meal of the day.

NUTRITION

489kcal
Protein
32.6g
Fat
32.5g
Carbs
15.9g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Almond Flour (35g)

2 Large Eggs (100g)

1/3 cup Unsweetened Almond Milk (80g)

1/3 cup Non-fat Greek Yogurt (85g)

1/2 Vanilla Bean, scraped

1/2 tsp Baking Powder

Pinch of Salt

1 tsp Coconut Oil

PREPARATION

  • 1

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

  • 2

    In a separate bowl, beat the eggs and then stir in the unsweetened almond milk, non-fat Greek yogurt, and scraped vanilla bean seeds until well combined.

  • 3

    Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to keep the pancakes fluffy.

  • 4

    Heat a non-stick skillet over medium heat and add the coconut oil, swirling to coat the surface.

  • 5

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

  • 6

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

  • 7

    Serve warm with your favorite toppings such as fresh berries or a light drizzle of pure maple syrup if desired.