YOUR SOLIN GENERATED RECIPE
Protein-Packed Almond Flour Pancakes with Fresh Berry Compote
Enjoy these fluffy almond flour pancakes enriched with protein powder for an extra boost. Topped with a fresh, vibrant, lightly-sweetened berry compote, this meal delivers a satisfying balance of protein and natural fruit flavors, making it a perfect option any time of the day.
INGREDIENTS
1/3 cup Almond Flour (40g)
2 Large Eggs (100g)
1 scoop Whey Protein Powder (30g)
1/3 cup Unsweetened Almond Milk (80g)
1/2 teaspoon Baking Powder (2.5g)
Pinch of Salt
1/2 cup Mixed Fresh Berries (75g)
1 tablespoon Lemon Juice (15g)
1 tablespoon Maple Syrup (Optional, 20g)
PREPARATION
In a medium bowl, whisk together the almond flour, whey protein powder, baking powder, and a pinch of salt.
In a separate bowl, beat the eggs and then mix in the unsweetened almond milk.
Combine the wet and dry ingredients until just mixed to form a smooth batter. Avoid overmixing to keep the pancakes light and fluffy.
Preheat a non-stick skillet over medium heat. Lightly coat the pan with a small amount of your preferred cooking spray or oil.
Pour a small ladleful of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges set, about 2-3 minutes. Flip carefully and cook for another 2 minutes until golden brown.
Meanwhile, in a small saucepan, combine the mixed fresh berries with lemon juice over low heat. Stir gently until the berries break down slightly and form a compote, about 3-4 minutes. If you like added sweetness, stir in a tablespoon of maple syrup.
Stack the pancakes on a plate and spoon the warm berry compote over the top. Serve immediately and enjoy your protein-packed meal.