High Protein Almond Flour Pancakes
Fuel your mornings with these High Protein Almond Flour Pancakes—a satisfying, nutrient-packed spin on your favorite breakfast classic. These pancakes pair the nutty richness of almond flour with a boost of whey protein powder, delivering a gluten-free, low-carb treat that’s perfect for an active lifestyle. Light and fluffy with a hint of vanilla, they’re sweetened naturally with optional honey or maple syrup. Quick and easy to whip up in just 25 minutes, these golden beauties make an ideal meal-prep breakfast or post-workout brunch. Customize them with your favorite toppings, from fresh fruit to creamy nut butter, for a wholesome start to your day. Perfect for fitness enthusiasts, high-protein diets, or anyone craving a delicious and healthy morning indulgence!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.5 cup Whey protein powder (vanilla or plain)
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 2 large Eggs
- 0.5 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 2 tablespoons Coconut oil or butter (melted)
- 1 tablespoon Honey or maple syrup (optional, for sweetness)
- 2 teaspoons Coconut oil or butter
Instructions
In a medium-sized mixing bowl, combine almond flour, whey protein powder, baking powder, and salt. Whisk together until well combined and set aside.
In another bowl, beat the eggs. Once beaten, add almond milk, vanilla extract, melted coconut oil (or butter), and optional honey or maple syrup. Mix until the ingredients are fully combined.
Pour the wet ingredients into the dry ingredients. Gently stir with a whisk or spatula until just combined and the batter is smooth. Avoid over-mixing as this can make the pancakes dense.
Heat a non-stick skillet or griddle over medium heat and lightly grease with a small amount of coconut oil or butter.
Pour about 1/4 cup of pancake batter onto the skillet for each pancake. Cook until you see bubbles form on the top and the edges looking firm, around 2-3 minutes.
Carefully flip the pancakes using a spatula and cook for another 2-3 minutes on the other side until golden brown.
Repeat the cooking process with the remaining batter, adding more coconut oil or butter to the pan as needed to prevent sticking.
Serve the pancakes warm with your choice of toppings such as fresh berries, sliced bananas, nut butter, or a drizzle of maple syrup.
Nutrition Facts
Calories |
1108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.6 g | 123% | |
| Saturated Fat | 38.0 g | 190% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1256 mg | 55% | |
| Total Carbohydrate | 41.9 g | 15% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 21.5 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 474 mg | 36% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 201 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
