Protein-Packed Almond Flour Pancakes

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

Protein-Packed Almond Flour Pancakes

YOUR SOLIN GENERATED RECIPE

Protein-Packed Almond Flour Pancakes

Enjoy a stack of light, fluffy almond flour pancakes enriched with protein-packed ingredients like egg, Greek yogurt, and whey protein. A touch of unsweetened almond milk, vanilla, and fresh blueberries adds a burst of flavor without compromising on taste or clean nutrition.

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NUTRITION

545kcal
Protein
48.6g
Fat
28.2g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Almond Flour (32g)

2 Large Eggs (approx. 100g)

1/4 cup Nonfat Greek Yogurt (60g)

1 scoop Whey Protein Powder (30g)

1/4 cup Unsweetened Almond Milk (60g)

1/2 teaspoon Baking Powder (2g)

1/2 teaspoon Vanilla Extract (2.5g)

1 packet Stevia

1/4 cup Blueberries (37g)

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PREPARATION

  • 1

    In a mixing bowl, whisk together the almond flour, whey protein powder, and baking powder.

  • 2

    In a separate bowl, beat the eggs and then stir in the Greek yogurt, unsweetened almond milk, vanilla extract, and stevia.

  • 3

    Combine the wet ingredients with the dry, stirring until a smooth batter forms.

  • 4

    Gently fold in the blueberries, taking care not to overmix.

  • 5

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

  • 6

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

  • 7

    Flip and cook for an additional 2 minutes until golden and cooked through.

  • 8

    Serve warm with additional blueberries or your favorite clean topping if desired.

Protein-Packed Almond Flour Pancakes

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

Protein-Packed Almond Flour Pancakes

YOUR SOLIN GENERATED RECIPE

Protein-Packed Almond Flour Pancakes

Enjoy a stack of light, fluffy almond flour pancakes enriched with protein-packed ingredients like egg, Greek yogurt, and whey protein. A touch of unsweetened almond milk, vanilla, and fresh blueberries adds a burst of flavor without compromising on taste or clean nutrition.

NUTRITION

545kcal
Protein
48.6g
Fat
28.2g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Almond Flour (32g)

2 Large Eggs (approx. 100g)

1/4 cup Nonfat Greek Yogurt (60g)

1 scoop Whey Protein Powder (30g)

1/4 cup Unsweetened Almond Milk (60g)

1/2 teaspoon Baking Powder (2g)

1/2 teaspoon Vanilla Extract (2.5g)

1 packet Stevia

1/4 cup Blueberries (37g)

PREPARATION

  • 1

    In a mixing bowl, whisk together the almond flour, whey protein powder, and baking powder.

  • 2

    In a separate bowl, beat the eggs and then stir in the Greek yogurt, unsweetened almond milk, vanilla extract, and stevia.

  • 3

    Combine the wet ingredients with the dry, stirring until a smooth batter forms.

  • 4

    Gently fold in the blueberries, taking care not to overmix.

  • 5

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

  • 6

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

  • 7

    Flip and cook for an additional 2 minutes until golden and cooked through.

  • 8

    Serve warm with additional blueberries or your favorite clean topping if desired.