High Protein Paleo Pancakes
Start your day on a nutritious and delicious note with these High Protein Paleo Pancakes, a naturally gluten-free and dairy-free breakfast option that’s perfect for health-conscious eaters. Crafted with a blend of almond flour, coconut flour, and vanilla protein powder, these pancakes boast a satisfying protein punch while staying true to paleo principles. Lightly spiced with cinnamon and sweetened with a touch of honey, their flavor is as wholesome as their ingredients. Easy to whip up in just 25 minutes, they’re ideal for busy mornings or meal prepping for the week. Serve them warm and fluffy with a drizzle of honey or maple syrup for a comforting yet high-protein breakfast that fuels your day. Perfect for athletes, paleo enthusiasts, and anyone looking for a hearty, wholesome breakfast option!
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Recipe Information
Ingredients
- 1 cup almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 0.5 teaspoon cinnamon
- 0.25 teaspoon salt
- 0.5 cup vanilla protein powder
- 3 large eggs
- 0.5 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 tablespoon honey
- 1 tablespoon coconut oil
Instructions
In a large bowl, whisk together the almond flour, coconut flour, baking powder, cinnamon, salt, and vanilla protein powder until well combined.
In another bowl, beat the eggs and then add the almond milk, vanilla extract, and honey. Mix until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until a thick batter forms. Make sure there are no lumps.
Heat a non-stick skillet or griddle over medium heat and add the coconut oil, allowing it to melt and spread evenly.
Once hot, pour about 1/4 cup of the batter onto the skillet for each pancake. Use a spoon to help spread the batter into a round shape.
Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges look set.
Carefully flip the pancakes using a spatula and cook for an additional 1-2 minutes on the other side until golden brown.
Transfer the cooked pancakes to a plate and repeat with the remaining batter, adding more coconut oil as needed.
Serve the pancakes warm, with a drizzle of honey or maple syrup if desired.
Nutrition Facts
Calories |
1610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.1 g | 117% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 598 mg | 199% | |
| Sodium | 1925 mg | 84% | |
| Total Carbohydrate | 65.8 g | 24% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 27.4 g | ||
| Protein | 146.5 g | 293% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 969 mg | 75% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1919 mg | 41% | |
*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.
