Vanilla-Almond Protein Pancakes with Fresh Blueberry Compote

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

Vanilla-Almond Protein Pancakes with Fresh Blueberry Compote

YOUR SOLIN GENERATED RECIPE

Vanilla-Almond Protein Pancakes with Fresh Blueberry Compote

Enjoy a light, fluffy stack of vanilla-almond protein pancakes paired with a fresh blueberry compote. This versatile dish delivers a balanced combination of protein and healthy fats, while the subtle notes of vanilla and almond create a delightful, aromatic experience that can easily serve as breakfast, lunch, or dinner.

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NUTRITION

407kcal
Protein
37g
Fat
17.4g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Almond Flour (28g)

1 scoop Vanilla Protein Powder (30g)

3 large Egg Whites (approx. 99g)

1/2 cup Unsweetened Almond Milk (120g)

1 tsp Baking Powder (4g)

1 tsp Vanilla Extract (5g)

1/2 cup Fresh Blueberries (74g)

1 tsp Maple Syrup (7g)

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PREPARATION

  • 1

    In a medium bowl, whisk together the almond flour, vanilla protein powder, and baking powder.

  • 2

    Add egg whites, unsweetened almond milk, and vanilla extract to the dry ingredients. Mix until a smooth batter forms.

  • 3

    Heat a non-stick skillet or griddle over medium heat. Lightly coat with a small amount of oil or cooking spray if needed.

  • 4

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

  • 5

    Flip the pancakes and cook for an additional 1-2 minutes until golden brown.

  • 6

    Meanwhile, in a small saucepan, combine fresh blueberries with maple syrup. Heat over medium-low heat until the blueberries soften slightly and form a warm compote, about 3-4 minutes.

  • 7

    Serve the pancakes warm topped with the fresh blueberry compote. Enjoy immediately.

Vanilla-Almond Protein Pancakes with Fresh Blueberry Compote

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

Vanilla-Almond Protein Pancakes with Fresh Blueberry Compote

YOUR SOLIN GENERATED RECIPE

Vanilla-Almond Protein Pancakes with Fresh Blueberry Compote

Enjoy a light, fluffy stack of vanilla-almond protein pancakes paired with a fresh blueberry compote. This versatile dish delivers a balanced combination of protein and healthy fats, while the subtle notes of vanilla and almond create a delightful, aromatic experience that can easily serve as breakfast, lunch, or dinner.

NUTRITION

407kcal
Protein
37g
Fat
17.4g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Almond Flour (28g)

1 scoop Vanilla Protein Powder (30g)

3 large Egg Whites (approx. 99g)

1/2 cup Unsweetened Almond Milk (120g)

1 tsp Baking Powder (4g)

1 tsp Vanilla Extract (5g)

1/2 cup Fresh Blueberries (74g)

1 tsp Maple Syrup (7g)

PREPARATION

  • 1

    In a medium bowl, whisk together the almond flour, vanilla protein powder, and baking powder.

  • 2

    Add egg whites, unsweetened almond milk, and vanilla extract to the dry ingredients. Mix until a smooth batter forms.

  • 3

    Heat a non-stick skillet or griddle over medium heat. Lightly coat with a small amount of oil or cooking spray if needed.

  • 4

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

  • 5

    Flip the pancakes and cook for an additional 1-2 minutes until golden brown.

  • 6

    Meanwhile, in a small saucepan, combine fresh blueberries with maple syrup. Heat over medium-low heat until the blueberries soften slightly and form a warm compote, about 3-4 minutes.

  • 7

    Serve the pancakes warm topped with the fresh blueberry compote. Enjoy immediately.