Fluffy High-Protein Low-Carb Pancakes

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

Fluffy High-Protein Low-Carb Pancakes

YOUR SOLIN GENERATED RECIPE

Fluffy High-Protein Low-Carb Pancakes

Enjoy these light and airy pancakes that pack a powerful protein punch. Crafted with egg whites, whey protein isolate, and almond flour, these low-carb pancakes are a perfect start to your day or a balanced meal any time. Their delicate fluffiness combined with a subtle nutty flavor makes them both satisfying and delicious.

Try 7 days free, then $12.99 / mo.

NUTRITION

383kcal
Protein
46.5g
Fat
17.7g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Egg Whites (approx 120g)

1 scoop Whey Protein Isolate Powder (30g)

0.33 cup Almond Flour (approx 32g)

0.5 teaspoon Baking Powder

0.25 cup Unsweetened Almond Milk (approx 60g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a bowl, whisk together the egg whites and unsweetened almond milk until frothy.

  • 2

    Stir in the whey protein isolate powder and almond flour until a smooth, thick batter forms.

  • 3

    Add the baking powder and fold it in gently to maintain airiness in the batter.

  • 4

    Heat a non-stick skillet over medium heat and lightly coat it with cooking spray or a minimal amount of oil.

  • 5

    Pour small portions of batter onto the skillet to form pancakes. Cook until small bubbles form on the surface and the edges start to set, about 2-3 minutes.

  • 6

    Flip the pancakes carefully and cook for another 2 minutes, or until golden brown and cooked through.

  • 7

    Serve the pancakes warm, optionally topped with fresh berries or a light drizzle of sugar-free syrup, keeping the carb count in check.

Fluffy High-Protein Low-Carb Pancakes

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

Fluffy High-Protein Low-Carb Pancakes

YOUR SOLIN GENERATED RECIPE

Fluffy High-Protein Low-Carb Pancakes

Enjoy these light and airy pancakes that pack a powerful protein punch. Crafted with egg whites, whey protein isolate, and almond flour, these low-carb pancakes are a perfect start to your day or a balanced meal any time. Their delicate fluffiness combined with a subtle nutty flavor makes them both satisfying and delicious.

NUTRITION

383kcal
Protein
46.5g
Fat
17.7g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Egg Whites (approx 120g)

1 scoop Whey Protein Isolate Powder (30g)

0.33 cup Almond Flour (approx 32g)

0.5 teaspoon Baking Powder

0.25 cup Unsweetened Almond Milk (approx 60g)

PREPARATION

  • 1

    In a bowl, whisk together the egg whites and unsweetened almond milk until frothy.

  • 2

    Stir in the whey protein isolate powder and almond flour until a smooth, thick batter forms.

  • 3

    Add the baking powder and fold it in gently to maintain airiness in the batter.

  • 4

    Heat a non-stick skillet over medium heat and lightly coat it with cooking spray or a minimal amount of oil.

  • 5

    Pour small portions of batter onto the skillet to form pancakes. Cook until small bubbles form on the surface and the edges start to set, about 2-3 minutes.

  • 6

    Flip the pancakes carefully and cook for another 2 minutes, or until golden brown and cooked through.

  • 7

    Serve the pancakes warm, optionally topped with fresh berries or a light drizzle of sugar-free syrup, keeping the carb count in check.