Protein-Packed Almond Flour Blueberry Pancakes

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

Protein-Packed Almond Flour Blueberry Pancakes

YOUR SOLIN GENERATED RECIPE

Protein-Packed Almond Flour Blueberry Pancakes

Enjoy light and fluffy pancakes that are both protein-packed and bursting with juicy blueberries. The nutty almond flour lends a delicate richness, while egg whites and cottage cheese boost the protein to help fuel your day. Perfect for any meal of the day, these pancakes balance indulgence and nourishment seamlessly.

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NUTRITION

458kcal
Protein
33.6g
Fat
29.7g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Almond Flour (56g)

4 large Egg Whites (120g)

1/4 cup Low-Fat Cottage Cheese (62g)

1/4 cup Blueberries (37g)

1 tsp Baking Powder (4g)

1/4 cup Unsweetened Almond Milk (60g)

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PREPARATION

  • 1

    In a medium bowl, combine the almond flour and baking powder.

  • 2

    In another bowl, whisk the egg whites, low-fat cottage cheese, and unsweetened almond milk until smooth.

  • 3

    Pour the wet mixture into the dry ingredients and stir until just combined; avoid overmixing.

  • 4

    Gently fold in the blueberries.

  • 5

    Heat a non-stick skillet or griddle over medium heat and lightly spray with cooking spray if needed.

  • 6

    Pour about 1/4 cup of batter per pancake onto the skillet and cook until bubbles form on the surface, about 2-3 minutes.

  • 7

    Flip the pancakes carefully and cook for an additional 2-3 minutes or until golden brown.

  • 8

    Serve warm and enjoy your protein-packed pancakes for a satisfying breakfast, lunch, or dinner.

Protein-Packed Almond Flour Blueberry Pancakes

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

Protein-Packed Almond Flour Blueberry Pancakes

YOUR SOLIN GENERATED RECIPE

Protein-Packed Almond Flour Blueberry Pancakes

Enjoy light and fluffy pancakes that are both protein-packed and bursting with juicy blueberries. The nutty almond flour lends a delicate richness, while egg whites and cottage cheese boost the protein to help fuel your day. Perfect for any meal of the day, these pancakes balance indulgence and nourishment seamlessly.

NUTRITION

458kcal
Protein
33.6g
Fat
29.7g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Almond Flour (56g)

4 large Egg Whites (120g)

1/4 cup Low-Fat Cottage Cheese (62g)

1/4 cup Blueberries (37g)

1 tsp Baking Powder (4g)

1/4 cup Unsweetened Almond Milk (60g)

PREPARATION

  • 1

    In a medium bowl, combine the almond flour and baking powder.

  • 2

    In another bowl, whisk the egg whites, low-fat cottage cheese, and unsweetened almond milk until smooth.

  • 3

    Pour the wet mixture into the dry ingredients and stir until just combined; avoid overmixing.

  • 4

    Gently fold in the blueberries.

  • 5

    Heat a non-stick skillet or griddle over medium heat and lightly spray with cooking spray if needed.

  • 6

    Pour about 1/4 cup of batter per pancake onto the skillet and cook until bubbles form on the surface, about 2-3 minutes.

  • 7

    Flip the pancakes carefully and cook for an additional 2-3 minutes or until golden brown.

  • 8

    Serve warm and enjoy your protein-packed pancakes for a satisfying breakfast, lunch, or dinner.