Fluffy Almond Flour Pancakes with Fresh Berries

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

Fluffy Almond Flour Pancakes with Fresh Berries

YOUR SOLIN GENERATED RECIPE

Fluffy Almond Flour Pancakes with Fresh Berries

Enjoy a delightful stack of light and airy almond flour pancakes bursting with fresh blueberries and finished with a dollop of creamy, tangy Greek yogurt. This quick recipe balances nutty flavors and a hint of sweetness, making it an energizing meal for any time of the day.

Try 3 days free, then $12.99 / mo.

NUTRITION

596kcal
Protein
36.8g
Fat
38.4g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup almond flour (48g)

2 large eggs (100g)

1/4 cup unsweetened almond milk (60ml)

1 tsp baking powder (4g)

1 pinch salt

1 tsp coconut oil (4.2g)

1/2 cup fresh blueberries (74g)

1/2 cup plain nonfat Greek yogurt (120g)

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Add the eggs and unsweetened almond milk to the dry ingredients. Mix until a smooth batter forms; let it sit for 5 minutes to slightly thicken.

  • 3

    Preheat a nonstick skillet over medium heat and lightly coat with coconut oil.

  • 4

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

  • 5

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

  • 6

    Plate the pancakes and top generously with fresh blueberries.

  • 7

    Finish with a dollop of plain nonfat Greek yogurt on the side or on top of the stack.

  • 8

    Serve warm and enjoy your protein-packed, fluffy almond flour pancakes!

Fluffy Almond Flour Pancakes with Fresh Berries

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

Fluffy Almond Flour Pancakes with Fresh Berries

YOUR SOLIN GENERATED RECIPE

Fluffy Almond Flour Pancakes with Fresh Berries

Enjoy a delightful stack of light and airy almond flour pancakes bursting with fresh blueberries and finished with a dollop of creamy, tangy Greek yogurt. This quick recipe balances nutty flavors and a hint of sweetness, making it an energizing meal for any time of the day.

NUTRITION

596kcal
Protein
36.8g
Fat
38.4g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup almond flour (48g)

2 large eggs (100g)

1/4 cup unsweetened almond milk (60ml)

1 tsp baking powder (4g)

1 pinch salt

1 tsp coconut oil (4.2g)

1/2 cup fresh blueberries (74g)

1/2 cup plain nonfat Greek yogurt (120g)

PREPARATION

  • 1

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

  • 2

    Add the eggs and unsweetened almond milk to the dry ingredients. Mix until a smooth batter forms; let it sit for 5 minutes to slightly thicken.

  • 3

    Preheat a nonstick skillet over medium heat and lightly coat with coconut oil.

  • 4

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

  • 5

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

  • 6

    Plate the pancakes and top generously with fresh blueberries.

  • 7

    Finish with a dollop of plain nonfat Greek yogurt on the side or on top of the stack.

  • 8

    Serve warm and enjoy your protein-packed, fluffy almond flour pancakes!