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, fluffy stack of almond flour pancakes bursting with nutty flavor and topped with a vibrant, warm berry compote. The pancakes blend the richness of whole eggs with the lean protein of egg whites and a delicate almond texture, while the compote adds a natural sweetness and tangy finish.

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NUTRITION

361kcal
Protein
18.1g
Fat
21.3g
Carbs
22.6g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Almond Flour (approx 37g)

2 whole eggs

3 egg whites

1/2 cup Mixed Berries

1 tsp Maple Syrup

1/4 tsp Baking Powder

1 tsp Vanilla Extract

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PREPARATION

  • 1

    In a bowl, whisk together almond flour, baking powder, and vanilla extract.

  • 2

    Separate the eggs. Add 2 whole eggs and 3 egg whites to the dry ingredients and whisk until just combined. Let the batter sit for 5 minutes.

  • 3

    Preheat a non-stick skillet over medium-low heat. Lightly coat with a touch of cooking spray or a small amount of oil if desired.

  • 4

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

  • 5

    Flip the pancake and cook for an additional 2 minutes until golden and cooked through. Repeat with remaining batter.

  • 6

    For the compote, gently warm mixed berries in a small saucepan over low heat. Stir in maple syrup and allow the berries to break down slightly, about 3-4 minutes.

  • 7

    Plate the pancakes and spoon the warm berry compote over the top. Serve immediately.

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, fluffy stack of almond flour pancakes bursting with nutty flavor and topped with a vibrant, warm berry compote. The pancakes blend the richness of whole eggs with the lean protein of egg whites and a delicate almond texture, while the compote adds a natural sweetness and tangy finish.

NUTRITION

361kcal
Protein
18.1g
Fat
21.3g
Carbs
22.6g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Almond Flour (approx 37g)

2 whole eggs

3 egg whites

1/2 cup Mixed Berries

1 tsp Maple Syrup

1/4 tsp Baking Powder

1 tsp Vanilla Extract

PREPARATION

  • 1

    In a bowl, whisk together almond flour, baking powder, and vanilla extract.

  • 2

    Separate the eggs. Add 2 whole eggs and 3 egg whites to the dry ingredients and whisk until just combined. Let the batter sit for 5 minutes.

  • 3

    Preheat a non-stick skillet over medium-low heat. Lightly coat with a touch of cooking spray or a small amount of oil if desired.

  • 4

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

  • 5

    Flip the pancake and cook for an additional 2 minutes until golden and cooked through. Repeat with remaining batter.

  • 6

    For the compote, gently warm mixed berries in a small saucepan over low heat. Stir in maple syrup and allow the berries to break down slightly, about 3-4 minutes.

  • 7

    Plate the pancakes and spoon the warm berry compote over the top. Serve immediately.