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 fulfilling and nutrient-dense meal featuring light and fluffy almond flour pancakes enhanced with a scoop of protein powder, paired with creamy, perfectly scrambled eggs. This balanced dish delivers a punch of protein while keeping the calories in check, perfect for sustaining energy throughout your day.

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NUTRITION

555kcal
Protein
44.5g
Fat
37.2g
Carbs
10.5g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

1/3 cup Almond Flour

1 scoop Vanilla Whey Protein Powder

1/4 cup Unsweetened Almond Milk

1/4 tsp Baking Powder

1 tsp Olive Oil

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PREPARATION

  • 1

    In a medium bowl, whisk together 1 scoop of vanilla whey protein powder, 1/3 cup almond flour, 1/4 cup unsweetened almond milk, and 1/4 tsp baking powder until a smooth batter forms.

  • 2

    In a separate bowl, beat 3 large eggs until just combined. Season lightly with salt and pepper if desired.

  • 3

    Heat a nonstick skillet over medium heat and add 1 tsp of olive oil.

  • 4

    Pour small portions of the pancake batter onto the skillet to form pancakes of your desired size; cook until bubbles form on the surface and the edges look set, about 2-3 minutes per side, then flip and cook for an additional 1-2 minutes until golden.

  • 5

    While the pancakes are cooking, prepare the scrambled eggs in another nonstick pan over medium-low heat. Pour in the beaten eggs and gently stir until curdled and softly scrambled, about 3-4 minutes.

  • 6

    Plate the warm almond flour pancakes alongside the freshly scrambled eggs, and serve immediately for a balanced and protein-packed meal.

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 fulfilling and nutrient-dense meal featuring light and fluffy almond flour pancakes enhanced with a scoop of protein powder, paired with creamy, perfectly scrambled eggs. This balanced dish delivers a punch of protein while keeping the calories in check, perfect for sustaining energy throughout your day.

NUTRITION

555kcal
Protein
44.5g
Fat
37.2g
Carbs
10.5g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

1/3 cup Almond Flour

1 scoop Vanilla Whey Protein Powder

1/4 cup Unsweetened Almond Milk

1/4 tsp Baking Powder

1 tsp Olive Oil

PREPARATION

  • 1

    In a medium bowl, whisk together 1 scoop of vanilla whey protein powder, 1/3 cup almond flour, 1/4 cup unsweetened almond milk, and 1/4 tsp baking powder until a smooth batter forms.

  • 2

    In a separate bowl, beat 3 large eggs until just combined. Season lightly with salt and pepper if desired.

  • 3

    Heat a nonstick skillet over medium heat and add 1 tsp of olive oil.

  • 4

    Pour small portions of the pancake batter onto the skillet to form pancakes of your desired size; cook until bubbles form on the surface and the edges look set, about 2-3 minutes per side, then flip and cook for an additional 1-2 minutes until golden.

  • 5

    While the pancakes are cooking, prepare the scrambled eggs in another nonstick pan over medium-low heat. Pour in the beaten eggs and gently stir until curdled and softly scrambled, about 3-4 minutes.

  • 6

    Plate the warm almond flour pancakes alongside the freshly scrambled eggs, and serve immediately for a balanced and protein-packed meal.