Description
These Fluffy Almond Flour Protein Pancakes offer a cloud-like texture that melts in your mouth with every bite, delivering a clean, satisfying sweetness without the heaviness of traditional pancakes. They are gluten-free and made with heart-healthy fats, providing a delightful breakfast experience.
Ingredients
Scale
1 ½ cups Super-Fine Almond Flour
1 scoop (30g) Vanilla Protein Powder
2 Large Pasture-Raised Eggs
¼ cup Unsweetened Almond Milk
1 tablespoon Monk Fruit Sweetener
1 teaspoon Baking Powder
1 tablespoon Avocado Oil (plus extra for the pan)
1 teaspoon Vanilla Extract
Instructions
- In a large mixing bowl, whisk together the almond flour, protein powder, monk fruit, and baking powder until there are no large clumps
- In a separate small bowl, beat the eggs until frothy, then add almond milk, avocado oil, and vanilla extract to the wet mixture
- Gently fold the wet mixture into the dry ingredients until just combined; do not overmix
- Heat a non-stick skillet over medium-low heat and brush the surface with avocado oil
- Pour about three tablespoons of batter onto the skillet for each pancake, and cook until bubbles form and edges look set
- Carefully flip the pancakes and cook until both sides are golden brow
- Repeat until all batter is used
Notes
Allow the batter to rest for 5 minutes before cooking for fluffiness.
Use a gentle heat to prevent burning.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: Cooking on a skillet
- Cuisine: American
Nutrition
- Serving Size: 3 pancakes
- Calories: 310 kcal
- Sugar: 2g
- Sodium: 200mg
- Fat: 21g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 186mg