Fluffy Almond Flour Protein Pancakes

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

Fluffy Almond Flour Protein Pancakes

YOUR SOLIN GENERATED RECIPE

Fluffy Almond Flour Protein Pancakes

Enjoy these delightfully light and fluffy protein pancakes made with almond flour and a boost of whey protein. The combination of almond flour, egg, and Greek yogurt yields a tender, moist pancake with a subtle nutty flavor and a hint of vanilla. Perfect for a nutrient-packed breakfast, snack, or even a light dinner.

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NUTRITION

402kcal
Protein
42g
Fat
22g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Almond Flour (37g)

1 large Egg (50g)

1/4 cup Plain Nonfat Greek Yogurt (60g)

1 scoop Vanilla Whey Protein Powder (30g)

1/2 teaspoon Baking Powder

1/2 teaspoon Vanilla Extract

Pinch of Salt

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PREPARATION

  • 1

    In a medium mixing bowl, whisk the egg, Greek yogurt, and vanilla extract until fully combined.

  • 2

    In another bowl, combine the almond flour, whey protein powder, baking powder, and salt.

  • 3

    Gradually fold the dry ingredients into the wet mixture until a smooth batter forms. Let the batter rest for 3-5 minutes to allow the almond flour to absorb moisture.

  • 4

    Heat a non-stick skillet or griddle over medium-low heat and lightly grease with a small amount of oil or cooking spray.

  • 5

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

  • 6

    Flip the pancake carefully and cook for another 2 minutes on the opposite side until golden and fully cooked.

  • 7

    Serve warm with your favorite toppings such as fresh berries, a drizzle of maple syrup, or a dollop of yogurt.

Fluffy Almond Flour Protein Pancakes

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

Fluffy Almond Flour Protein Pancakes

YOUR SOLIN GENERATED RECIPE

Fluffy Almond Flour Protein Pancakes

Enjoy these delightfully light and fluffy protein pancakes made with almond flour and a boost of whey protein. The combination of almond flour, egg, and Greek yogurt yields a tender, moist pancake with a subtle nutty flavor and a hint of vanilla. Perfect for a nutrient-packed breakfast, snack, or even a light dinner.

NUTRITION

402kcal
Protein
42g
Fat
22g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Almond Flour (37g)

1 large Egg (50g)

1/4 cup Plain Nonfat Greek Yogurt (60g)

1 scoop Vanilla Whey Protein Powder (30g)

1/2 teaspoon Baking Powder

1/2 teaspoon Vanilla Extract

Pinch of Salt

PREPARATION

  • 1

    In a medium mixing bowl, whisk the egg, Greek yogurt, and vanilla extract until fully combined.

  • 2

    In another bowl, combine the almond flour, whey protein powder, baking powder, and salt.

  • 3

    Gradually fold the dry ingredients into the wet mixture until a smooth batter forms. Let the batter rest for 3-5 minutes to allow the almond flour to absorb moisture.

  • 4

    Heat a non-stick skillet or griddle over medium-low heat and lightly grease with a small amount of oil or cooking spray.

  • 5

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

  • 6

    Flip the pancake carefully and cook for another 2 minutes on the opposite side until golden and fully cooked.

  • 7

    Serve warm with your favorite toppings such as fresh berries, a drizzle of maple syrup, or a dollop of yogurt.