Almond Flour Cloud Pancakes

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

Almond Flour Cloud Pancakes

YOUR SOLIN GENERATED RECIPE

Almond Flour Cloud Pancakes

Enjoy these light and fluffy almond flour cloud pancakes that are delicately tender and bursting with a subtle nutty flavor. Perfect for a satisfying breakfast, these pancakes combine the richness of almond flour with the airy lift of whipped eggs and a touch of protein-packed Greek yogurt, creating a balanced meal that keeps you fueled throughout the day.

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NUTRITION

526kcal
Protein
33g
Fat
38g
Carbs
15.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Almond Flour

3 large Eggs

1/4 cup Nonfat Greek Yogurt

1/2 tsp Baking Powder

1/2 tsp Vanilla Extract

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium-low heat.

  • 2

    In a bowl, whisk together the almond flour, baking powder, and a pinch of salt if desired.

  • 3

    Separate the egg whites from the yolks. In one bowl, beat the egg whites until stiff peaks form.

  • 4

    In another bowl, mix the egg yolks with the nonfat Greek yogurt and vanilla extract until smooth.

  • 5

    Gently fold the almond flour mixture into the yolk and yogurt mixture, then carefully fold in the beaten egg whites to keep the batter light and airy.

  • 6

    Spoon small portions of batter onto the heated skillet, forming pancakes of your desired size.

  • 7

    Cook the pancakes for 2-3 minutes on each side, or until lightly golden and set.

  • 8

    Serve warm with your favorite low-sugar toppings such as fresh berries or a drizzle of pure maple syrup, ensuring the meal fits within your overall nutritional goals.

Almond Flour Cloud Pancakes

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

Almond Flour Cloud Pancakes

YOUR SOLIN GENERATED RECIPE

Almond Flour Cloud Pancakes

Enjoy these light and fluffy almond flour cloud pancakes that are delicately tender and bursting with a subtle nutty flavor. Perfect for a satisfying breakfast, these pancakes combine the richness of almond flour with the airy lift of whipped eggs and a touch of protein-packed Greek yogurt, creating a balanced meal that keeps you fueled throughout the day.

NUTRITION

526kcal
Protein
33g
Fat
38g
Carbs
15.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Almond Flour

3 large Eggs

1/4 cup Nonfat Greek Yogurt

1/2 tsp Baking Powder

1/2 tsp Vanilla Extract

PREPARATION

  • 1

    Preheat a non-stick skillet over medium-low heat.

  • 2

    In a bowl, whisk together the almond flour, baking powder, and a pinch of salt if desired.

  • 3

    Separate the egg whites from the yolks. In one bowl, beat the egg whites until stiff peaks form.

  • 4

    In another bowl, mix the egg yolks with the nonfat Greek yogurt and vanilla extract until smooth.

  • 5

    Gently fold the almond flour mixture into the yolk and yogurt mixture, then carefully fold in the beaten egg whites to keep the batter light and airy.

  • 6

    Spoon small portions of batter onto the heated skillet, forming pancakes of your desired size.

  • 7

    Cook the pancakes for 2-3 minutes on each side, or until lightly golden and set.

  • 8

    Serve warm with your favorite low-sugar toppings such as fresh berries or a drizzle of pure maple syrup, ensuring the meal fits within your overall nutritional goals.