Low Carb Premiere Protein Pancakes
Start your day with these fluffy, delicious Low Carb Premiere Protein Pancakes that perfectly blend indulgence with nutrition! Made with protein-packed Premiere Protein Vanilla Shake and almond flour, this keto-friendly recipe delivers a satisfying breakfast without the carbs. Sweetened with erythritol and infused with a hint of pure vanilla extract, these pancakes achieve a perfectly balanced sweetness while staying sugar-free. Quick to prepare in just 25 minutes, these golden beauties boast a light, melt-in-your-mouth texture and are ideal for meal prepping or weekend brunches. Top them with fresh berries or sugar-free whipped cream for an extra treat, and enjoy a breakfast that fuels your day while keeping you on track with your health goals. Perfect for low-carb and keto enthusiasts, this recipe combines flavor, simplicity, and nourishment in every bite!
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Recipe Information
Ingredients
- 1 cup Premiere Protein Vanilla Shake
- 1 cup Almond flour
- 1 teaspoon Baking powder
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 2 tablespoons Erythritol sweetener
- 0.25 teaspoon Salt
- 2 tablespoons Coconut oil
Instructions
In a large mixing bowl, combine the almond flour, baking powder, erythritol sweetener, and salt. Whisk these dry ingredients together to ensure they are evenly mixed.
In another bowl, beat the eggs, then add the Premiere Protein Vanilla Shake and vanilla extract. Mix well until the ingredients are fully combined.
Pour the liquid mixture into the dry ingredients. Stir until a smooth batter forms. If the batter is too thick, you can add a tablespoon of the protein shake at a time until you reach the desired consistency.
Heat a non-stick skillet over medium heat. Add a small amount of coconut oil to the pan and let it melt and coat the bottom.
Pour about 1/4 cup of batter onto the skillet for each pancake. This should yield about 8 pancakes, divided into two batches.
Cook the pancakes for 2-3 minutes on one side or until small bubbles form and the edges appear set.
Carefully flip the pancakes using a spatula and cook for another 2 minutes on the other side, until golden brown.
Serve the pancakes warm. They are perfect on their own or with a topping of fresh berries or a dollop of sugar-free whipped cream.
Nutrition Facts
Calories |
1078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.4 g | 112% | |
| Saturated Fat | 30.0 g | 150% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 1349 mg | 59% | |
| Total Carbohydrate | 53.0 g | 19% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 5.0 g | ||
| Protein | 55.0 g | 110% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 701 mg | 54% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 439 mg | 9% | |
*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.
