Egg and Canadian Bacon Pancake Stack with Fresh Fruit

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

Egg and Canadian Bacon Pancake Stack with Fresh Fruit

YOUR SOLIN GENERATED RECIPE

Egg and Canadian Bacon Pancake Stack with Fresh Fruit

A delightful breakfast stack featuring light, whole wheat pancakes enriched with a whole egg and extra egg white for protein, layered with savory Canadian bacon and crowned with fresh, juicy strawberries drizzled with almond butter. This dish packs a pleasing balance of sweet and savory, perfect for kicking off your day with energy and flavor.

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NUTRITION

533kcal
Protein
32.8g
Fat
19.9g
Carbs
58.1g

SERVINGS

1 serving

INGREDIENTS

1 large Whole Egg (50g)

1 large Egg White (33g)

60g Whole Wheat Flour

60ml Unsweetened Almond Milk

2 slices Canadian Bacon (56g total)

100g Strawberries

20g Almond Butter

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PREPARATION

  • 1

    In a bowl, whisk together the whole egg and egg white until well combined.

  • 2

    Add the whole wheat flour and unsweetened almond milk to the eggs. Mix until you get a smooth pancake batter. Let the batter rest for about 5 minutes.

  • 3

    Heat a non-stick skillet over medium heat. Lightly grease if necessary. Pour a small amount of batter to form a pancake, about 3-4 inches in diameter. Cook until bubbles form on the surface and the edges look set, then flip to cook the other side until golden. Repeat until all batter is used, making about 3 small pancakes.

  • 4

    While the pancakes are cooking, gently warm the Canadian bacon slices in a separate pan or in the microwave for a few seconds.

  • 5

    To assemble the stack, lay one pancake on a plate, top it with a slice of Canadian bacon, then another pancake. Repeat the layering to create a stack, finishing with the top pancake.

  • 6

    Slice the strawberries and arrange them over the pancake stack. Drizzle the almond butter evenly on top.

  • 7

    Serve immediately and enjoy your balanced, protein-rich breakfast!

Egg and Canadian Bacon Pancake Stack with Fresh Fruit

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

Egg and Canadian Bacon Pancake Stack with Fresh Fruit

YOUR SOLIN GENERATED RECIPE

Egg and Canadian Bacon Pancake Stack with Fresh Fruit

A delightful breakfast stack featuring light, whole wheat pancakes enriched with a whole egg and extra egg white for protein, layered with savory Canadian bacon and crowned with fresh, juicy strawberries drizzled with almond butter. This dish packs a pleasing balance of sweet and savory, perfect for kicking off your day with energy and flavor.

NUTRITION

533kcal
Protein
32.8g
Fat
19.9g
Carbs
58.1g

SERVINGS

1 serving

INGREDIENTS

1 large Whole Egg (50g)

1 large Egg White (33g)

60g Whole Wheat Flour

60ml Unsweetened Almond Milk

2 slices Canadian Bacon (56g total)

100g Strawberries

20g Almond Butter

PREPARATION

  • 1

    In a bowl, whisk together the whole egg and egg white until well combined.

  • 2

    Add the whole wheat flour and unsweetened almond milk to the eggs. Mix until you get a smooth pancake batter. Let the batter rest for about 5 minutes.

  • 3

    Heat a non-stick skillet over medium heat. Lightly grease if necessary. Pour a small amount of batter to form a pancake, about 3-4 inches in diameter. Cook until bubbles form on the surface and the edges look set, then flip to cook the other side until golden. Repeat until all batter is used, making about 3 small pancakes.

  • 4

    While the pancakes are cooking, gently warm the Canadian bacon slices in a separate pan or in the microwave for a few seconds.

  • 5

    To assemble the stack, lay one pancake on a plate, top it with a slice of Canadian bacon, then another pancake. Repeat the layering to create a stack, finishing with the top pancake.

  • 6

    Slice the strawberries and arrange them over the pancake stack. Drizzle the almond butter evenly on top.

  • 7

    Serve immediately and enjoy your balanced, protein-rich breakfast!