Name: Almond Flour Pancakes with Berry Compote
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 large Egg; 0.5 cup Liquid egg whites; 0.5 cup Non-fat Greek yogurt; 0.25 cup Almond flour; 15 gram Vanilla protein powder; 0.5 tsp Baking powder; 0.25 tsp Ground cinnamon; 0.5 tsp Vanilla extract; 0.5 cup Frozen mixed berries; 1 tsp Maple syrup; 1 tsp Coconut oil

Almond Flour Pancakes with Berry Compote

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

YOUR SOLIN GENERATED RECIPE

Almond Flour Pancakes with Berry Compote

Fluffy almond flour pancakes whisked with protein-rich Greek yogurt and topped with a warm, bubbling mixed berry compote.

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NUTRITION

Protein

51.2g

Fat

21.6g

Carbs

26.4g

SERVINGS

1 serving

INGREDIENTS

1 large Egg

0.5 cup Liquid egg whites

0.5 cup Non-fat Greek yogurt

0.25 cup Almond flour

15 gram Vanilla protein powder

0.5 tsp Baking powder

0.25 tsp Ground cinnamon

0.5 tsp Vanilla extract

0.5 cup Frozen mixed berries

1 tsp Maple syrup

1 tsp Coconut oil

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PREPARATION

1
In a medium bowl, whisk together the egg, egg whites, Greek yogurt, and vanilla extract until smooth.
2
Add the almond flour, protein powder, baking powder, and cinnamon to the wet ingredients and stir until well combined.
3
Heat a non-stick skillet over medium-low heat and lightly coat with coconut oil.
4
Pour the batter into the skillet to form three small pancakes, cooking for 3-4 minutes until bubbles form, then flip and cook for 2 more minutes.
5
In a small saucepan, simmer the frozen berries and maple syrup over medium heat until the fruit softens into a thick, glossy sauce.
6
Stack the pancakes on a plate and finish with the warm berry compote.