Blueberry Almond Flour Waffles

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

Blueberry Almond Flour Waffles

YOUR SOLIN GENERATED RECIPE

Blueberry Almond Flour Waffles

Whisked almond flour and protein-packed batter folded with juicy blueberries, cooked until golden and crisp for a nourishing morning treat.

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NUTRITION

496kcal
Protein
41.1g
Fat
25.7g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

0.25 cup almond flour

1.5 scoop vegan vanilla protein powder

1 tbsp ground flaxseed

3 tbsp water

0.5 cup unsweetened soy milk

0.5 tsp baking powder

0.25 tsp ground cinnamon

0.5 cup fresh blueberries

1 tsp coconut oil

0.25 tsp sea salt

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PREPARATION

  • 1

    In a small ramekin, combine the ground flaxseed and water, whisking well and setting aside for 5 minutes to thicken into a gel-like flax egg.

  • 2

    In a medium mixing bowl, sift together the almond flour, vegan vanilla protein powder, baking powder, ground cinnamon, and sea salt to ensure a smooth, clump-free texture.

  • 3

    Pour the unsweetened soy milk and the prepared flax egg into the dry ingredients, whisking until the batter is thick and uniform.

  • 4

    Gently fold the fresh blueberries into the batter using a spatula, being careful not to burst the berries.

  • 5

    Preheat your waffle iron to a medium-high setting and lightly brush the plates with coconut oil to prevent sticking.

  • 6

    Ladle the batter onto the hot waffle iron, close the lid, and cook for 5 to 7 minutes or until the steam stops and the edges are golden and crisp.

Blueberry Almond Flour Waffles

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

Blueberry Almond Flour Waffles

YOUR SOLIN GENERATED RECIPE

Blueberry Almond Flour Waffles

Whisked almond flour and protein-packed batter folded with juicy blueberries, cooked until golden and crisp for a nourishing morning treat.

NUTRITION

496kcal
Protein
41.1g
Fat
25.7g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

0.25 cup almond flour

1.5 scoop vegan vanilla protein powder

1 tbsp ground flaxseed

3 tbsp water

0.5 cup unsweetened soy milk

0.5 tsp baking powder

0.25 tsp ground cinnamon

0.5 cup fresh blueberries

1 tsp coconut oil

0.25 tsp sea salt

PREPARATION

  • 1

    In a small ramekin, combine the ground flaxseed and water, whisking well and setting aside for 5 minutes to thicken into a gel-like flax egg.

  • 2

    In a medium mixing bowl, sift together the almond flour, vegan vanilla protein powder, baking powder, ground cinnamon, and sea salt to ensure a smooth, clump-free texture.

  • 3

    Pour the unsweetened soy milk and the prepared flax egg into the dry ingredients, whisking until the batter is thick and uniform.

  • 4

    Gently fold the fresh blueberries into the batter using a spatula, being careful not to burst the berries.

  • 5

    Preheat your waffle iron to a medium-high setting and lightly brush the plates with coconut oil to prevent sticking.

  • 6

    Ladle the batter onto the hot waffle iron, close the lid, and cook for 5 to 7 minutes or until the steam stops and the edges are golden and crisp.