Almond Flour Protein Pancakes
Prep time | 10 minutes
Cook time | 10 minutes
Category
Difficulty
Serves
Dessert or Snack
Easy
2
Ingredients
- 100g almond flour
- 2 eggs
- 100g full-fat Greek yoghurt
- 1 scoop vanilla protein powder
- ½ tsp baking powder
- ½ tsp cinnamon
- 1 tsp vanilla extract
- Pinch of salt
- 2–3 tbsp unsweetened almond milk
- 1 tbsp butter or coconut oil, for cooking
01
Preparation
Whisk the eggs, Greek yoghurt, vanilla and almond milk together.
In another bowl, combine almond flour, protein powder, baking powder, cinnamon and salt.
Add the dry ingredients to the wet ingredients and mix until combined.
Allow the batter to sit for 2–3 minutes. Add another splash of almond milk if it becomes too thick.
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02
Heat the skillet
Heat a non-stick frying pan over medium-low heat and add a little butter.
Spoon small portions of batter into the pan.
Cook for 2–3 minutes until bubbles appear and the edges are set.
Carefully flip and cook for another 1–2 minutes.
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03
Prepare final dish
Serve warm with your choice of toppings.
04
The Trick
Make smaller pancakes. Almond flour pancakes are more delicate than traditional flour pancakes, so smaller pancakes are much easier to flip.
Approx. nutrition per serve:
430–480 calories | 28–32g protein | 30–35g fat | 8–11g net carbs
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Aust titles at Cabarita Beach.
Optional Toppings
- Fresh berries
- Greek yoghurtNatural peanut or almond butter
- Chopped nuts
- Cinnamon