Fluffy Golden Stack with Crispy Bacon

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

Fluffy Golden Stack with Crispy Bacon

YOUR SOLIN GENERATED RECIPE

Fluffy Golden Stack with Crispy Bacon

A wholesome breakfast featuring light, airy whole grain pancakes stacked high, served alongside perfectly crispy bacon strips. Each tender pancake is kissed with a golden-brown crust, creating the perfect canvas for natural maple sweetness.

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NUTRITION

664kcal
Protein
45.5g
Fat
30.2g
Carbs
62.4g

SERVINGS

1 serving

INGREDIENTS

½ cup whole wheat flour

½ cup plain nonfat Greek yogurt

2 large eggs

4 slices bacon

½ cup unsweetened almond milk

1 teaspoon baking powder

2 teaspoons pure maple syrup

1 teaspoon butter for cooking

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PREPARATION

  • 1

    In a medium bowl, whisk together whole wheat flour and baking powder.

  • 2

    In a separate bowl, combine Greek yogurt, eggs, almond milk, and 1 teaspoon maple syrup.

  • 3

    Pour the wet ingredients into the dry ingredients and whisk until just combined. Don't overmix - some small lumps are okay.

  • 4

    Place bacon strips in a cold pan and heat to medium. Cook until crispy, about 8-10 minutes, flipping occasionally. Transfer to paper towels.

  • 5

    Wipe out the pan, leaving a thin film of bacon fat, and reduce heat to medium-low.

  • 6

    For each pancake, melt a small amount of butter in the pan and pour about ¼ cup of batter.

  • 7

    Cook until bubbles form on the surface and edges start to look dry (about 2-3 minutes).

  • 8

    Flip and cook another 1-2 minutes until golden brown.

  • 9

    Stack pancakes on a plate, top with remaining maple syrup, and serve with crispy bacon on the side.

Fluffy Golden Stack with Crispy Bacon

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

Fluffy Golden Stack with Crispy Bacon

YOUR SOLIN GENERATED RECIPE

Fluffy Golden Stack with Crispy Bacon

A wholesome breakfast featuring light, airy whole grain pancakes stacked high, served alongside perfectly crispy bacon strips. Each tender pancake is kissed with a golden-brown crust, creating the perfect canvas for natural maple sweetness.

NUTRITION

664kcal
Protein
45.5g
Fat
30.2g
Carbs
62.4g

SERVINGS

1 serving

INGREDIENTS

½ cup whole wheat flour

½ cup plain nonfat Greek yogurt

2 large eggs

4 slices bacon

½ cup unsweetened almond milk

1 teaspoon baking powder

2 teaspoons pure maple syrup

1 teaspoon butter for cooking

PREPARATION

  • 1

    In a medium bowl, whisk together whole wheat flour and baking powder.

  • 2

    In a separate bowl, combine Greek yogurt, eggs, almond milk, and 1 teaspoon maple syrup.

  • 3

    Pour the wet ingredients into the dry ingredients and whisk until just combined. Don't overmix - some small lumps are okay.

  • 4

    Place bacon strips in a cold pan and heat to medium. Cook until crispy, about 8-10 minutes, flipping occasionally. Transfer to paper towels.

  • 5

    Wipe out the pan, leaving a thin film of bacon fat, and reduce heat to medium-low.

  • 6

    For each pancake, melt a small amount of butter in the pan and pour about ¼ cup of batter.

  • 7

    Cook until bubbles form on the surface and edges start to look dry (about 2-3 minutes).

  • 8

    Flip and cook another 1-2 minutes until golden brown.

  • 9

    Stack pancakes on a plate, top with remaining maple syrup, and serve with crispy bacon on the side.