Name: Almond Flour Pancakes with Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.25 cup Almond flour; 2 large Eggs; 0.5 cup Egg whites; 0.5 cup Non-fat Greek yogurt; 0.5 cup Fresh blueberries; 0.5 tsp Baking powder; 0.25 tsp Ground cinnamon; 0.25 tsp Vanilla extract; 1 tsp Coconut oil

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 Berries

Fluffy almond flour pancakes pan-seared to a golden brown, served with a dollop of creamy Greek yogurt and a burst of fresh, juicy blueberries.

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NUTRITION

Protein

54.0g

Fat

29.8g

Carbs

29.3g

SERVINGS

1 serving

INGREDIENTS

0.25 cup Almond flour

2 large Eggs

0.5 cup Egg whites

0.5 cup Non-fat Greek yogurt

0.5 cup Fresh blueberries

0.5 tsp Baking powder

0.25 tsp Ground cinnamon

0.25 tsp Vanilla extract

1 tsp Coconut oil

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PREPARATION

1
In a medium bowl, whisk together the large eggs, egg whites, and vanilla extract until well combined and slightly frothy.
2
Add the almond flour, baking powder, and ground cinnamon to the wet ingredients, stirring until a smooth batter forms.
3
Heat the coconut oil in a large non-stick skillet over medium-low heat.
4
Pour the batter into the skillet to form three or four small pancakes.
5
Cook for 3-4 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden.
6
Plate the pancakes and top with the Greek yogurt and fresh blueberries.