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 these fluffy and protein-rich almond flour banana pancakes that are perfect any time of day. With a light, nutty flavor and a tender texture, these pancakes blend almond flour with ripe banana, eggs, and a boost of whey protein for a satisfying, clean eating treat.

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NUTRITION

527kcal
Protein
33g
Fat
30.6g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Almond Flour (48g)

1 medium Ripe Banana (101g)

1 large Egg

1 large Egg White

15g Whey Protein Isolate

1/2 tsp Baking Powder

2 tbsp Unsweetened Almond Milk

Pinch of Salt

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PREPARATION

  • 1

    In a large bowl, whisk together the almond flour, whey protein isolate, baking powder, and a pinch of salt.

  • 2

    In another bowl, mash the ripe banana until smooth.

  • 3

    Add the whole egg, egg white, and unsweetened almond milk to the mashed banana. Mix until fully combined.

  • 4

    Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing.

  • 5

    Preheat a non-stick skillet or griddle over medium-low heat and lightly grease if necessary.

  • 6

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

  • 7

    Flip the pancakes carefully and cook for another 2-3 minutes until golden and cooked through.

  • 8

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

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 these fluffy and protein-rich almond flour banana pancakes that are perfect any time of day. With a light, nutty flavor and a tender texture, these pancakes blend almond flour with ripe banana, eggs, and a boost of whey protein for a satisfying, clean eating treat.

NUTRITION

527kcal
Protein
33g
Fat
30.6g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Almond Flour (48g)

1 medium Ripe Banana (101g)

1 large Egg

1 large Egg White

15g Whey Protein Isolate

1/2 tsp Baking Powder

2 tbsp Unsweetened Almond Milk

Pinch of Salt

PREPARATION

  • 1

    In a large bowl, whisk together the almond flour, whey protein isolate, baking powder, and a pinch of salt.

  • 2

    In another bowl, mash the ripe banana until smooth.

  • 3

    Add the whole egg, egg white, and unsweetened almond milk to the mashed banana. Mix until fully combined.

  • 4

    Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing.

  • 5

    Preheat a non-stick skillet or griddle over medium-low heat and lightly grease if necessary.

  • 6

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

  • 7

    Flip the pancakes carefully and cook for another 2-3 minutes until golden and cooked through.

  • 8

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