Whole30 Protein Pancakes
Start your day on a wholesome note with these delicious Whole30 Protein Pancakes, a nutritious spin on breakfast favorites that's both gluten-free and dairy-free! Crafted with almond flour, mashed banana, and eggs, these pancakes are packed with natural protein and flavor, making them a perfect choice for maintaining your Whole30 goals without sacrificing taste. Enhanced with a hint of cinnamon, vanilla, and a touch of unsweetened almond milk, their warm, fluffy texture pairs wonderfully with fresh fruit or almond butter for a satisfying, compliant topping. Ready in just 25 minutes, this easy recipe is perfect for busy mornings or weekend brunches when you're craving a healthy yet indulgent treat. From high-protein content to simple preparation, these pancakes deliver big on flavor while keeping it clean and nutritious.
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Recipe Information
Ingredients
- 1 cup almond flour
- 1 medium, mashed banana
- 2 large eggs
- 0.25 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 0.5 teaspoon cinnamon
- 0.25 teaspoon salt
- 2 tablespoons coconut oil
Instructions
In a large bowl, combine the almond flour, baking powder, cinnamon, and salt. Whisk until fully mixed.
In a separate bowl, mash the banana until smooth. Add the eggs, almond milk, and vanilla extract to the banana and whisk until the mixture is well combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter should be thick but pourable.
Heat a tablespoon of coconut oil in a non-stick skillet over medium heat.
Once the oil is hot, pour 1/4 cup of pancake batter into the skillet, forming a small circle. Repeat to fill the skillet without overcrowding.
Cook the pancakes for about 2-3 minutes on one side or until bubbles form on the surface and the edges begin to look set.
Gently flip the pancakes with a spatula and cook for another 2-3 minutes on the other side until golden brown.
Remove the pancakes from the skillet and repeat the process with the remaining batter, adding more coconut oil as needed.
Serve the pancakes warm, topped with your favorite Whole30-compliant toppings such as fresh fruits or a drizzle of almond butter.
Nutrition Facts
Calories |
1118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.5 g | 111% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1218 mg | 53% | |
| Total Carbohydrate | 59.6 g | 22% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 28.0 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 389 mg | 30% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 663 mg | 14% | |
*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.
