Protein-Packed Almond Flour Pancakes with Scrambled Eggs

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

Protein-Packed Almond Flour Pancakes with Scrambled Eggs

YOUR SOLIN GENERATED RECIPE

Protein-Packed Almond Flour Pancakes with Scrambled Eggs

Enjoy a balanced meal featuring light and fluffy almond flour pancakes paired with rich, creamy scrambled eggs. The pancakes deliver a subtle nutty sweetness enhanced by vanilla while the scrambled eggs, softly cooked in olive oil, offer a savory contrast. This meal is a delicious, high-protein option that will keep you energized throughout the day.

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NUTRITION

561kcal
Protein
36.5g
Fat
44.2g
Carbs
10.5g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Almond Flour (28g)

1 large Egg (50g) for pancake batter

1/4 cup Unsweetened Almond Milk (60g)

1/4 tsp Baking Powder

1/2 tsp Vanilla Extract

4 large Eggs (200g) for scrambled eggs

1/4 tbsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    In a small bowl, combine the almond flour, baking powder, and a pinch of salt.

  • 2

    Whisk together 1 large egg, unsweetened almond milk, and vanilla extract in another bowl.

  • 3

    Mix the wet ingredients into the dry ingredients until just incorporated, being careful not to overmix.

  • 4

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

  • 5

    Pour a small amount of the pancake batter into the skillet, forming a pancake of your desired size. Cook until bubbles form on the surface and the edges set, then flip the pancake and cook until golden brown. Repeat with any remaining batter.

  • 6

    For the scrambled eggs, heat a separate pan over medium heat and add the extra virgin olive oil.

  • 7

    Crack the 4 eggs into a bowl and whisk them until combined.

  • 8

    Pour the eggs into the pan and gently stir with a spatula, cooking until the eggs are softly scrambled but still creamy.

  • 9

    Plate the almond flour pancake(s) alongside the scrambled eggs and serve warm.

Protein-Packed Almond Flour Pancakes with Scrambled Eggs

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

Protein-Packed Almond Flour Pancakes with Scrambled Eggs

YOUR SOLIN GENERATED RECIPE

Protein-Packed Almond Flour Pancakes with Scrambled Eggs

Enjoy a balanced meal featuring light and fluffy almond flour pancakes paired with rich, creamy scrambled eggs. The pancakes deliver a subtle nutty sweetness enhanced by vanilla while the scrambled eggs, softly cooked in olive oil, offer a savory contrast. This meal is a delicious, high-protein option that will keep you energized throughout the day.

NUTRITION

561kcal
Protein
36.5g
Fat
44.2g
Carbs
10.5g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Almond Flour (28g)

1 large Egg (50g) for pancake batter

1/4 cup Unsweetened Almond Milk (60g)

1/4 tsp Baking Powder

1/2 tsp Vanilla Extract

4 large Eggs (200g) for scrambled eggs

1/4 tbsp Extra Virgin Olive Oil

PREPARATION

  • 1

    In a small bowl, combine the almond flour, baking powder, and a pinch of salt.

  • 2

    Whisk together 1 large egg, unsweetened almond milk, and vanilla extract in another bowl.

  • 3

    Mix the wet ingredients into the dry ingredients until just incorporated, being careful not to overmix.

  • 4

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

  • 5

    Pour a small amount of the pancake batter into the skillet, forming a pancake of your desired size. Cook until bubbles form on the surface and the edges set, then flip the pancake and cook until golden brown. Repeat with any remaining batter.

  • 6

    For the scrambled eggs, heat a separate pan over medium heat and add the extra virgin olive oil.

  • 7

    Crack the 4 eggs into a bowl and whisk them until combined.

  • 8

    Pour the eggs into the pan and gently stir with a spatula, cooking until the eggs are softly scrambled but still creamy.

  • 9

    Plate the almond flour pancake(s) alongside the scrambled eggs and serve warm.