Almond Flour Protein Pancakes

These Almond Flour Protein Pancakes are made with almond flour, dairy-free milk, eggs, and vanilla extract. These are gluten-free and low-carb perfect and easy breakfasts!

The Best Almond Flour Pancakes Recipe by Monique

What Makes These Almond Flour Protein Pancakes Amazing:

How easy and delicious these healthy almond flour pancakes are, love how much nutrition they’re packing! These pancakes are:

• Packed with healthy fats and fiber from the almond flour to keep you full and satisfied.
• Almond flour is also a wonderful source of calcium and vitamin E
• Naturally gluten free, grain free, dairy free and keto-friendly
• Low in sugar, so your blood sugar won’t spike after breakfast

What you need to make almond flour pancakes:

This is a low-carb almond flour pancake recipe. They use super simple, minimal ingredients yet still so damn good. Fluffy, packed with protein and fiber, and can be made in 1 bowl. Here are the ingredients you’ll need:

• Fine blanched almond flour: You’ll need to make sure you use a fine blanched almond flour when making these pancakes so that they work with the texture and hold up well. Make sure you pack the almond flour.
• Eggs: This almond flour pancake recipe calls for two eggs. Unfortunately, would not recommend using flax eggs in these.
• Dairy free milk*: Originally tested this recipe with light coconut milk from the can, but you can also feel free to use almond milk or any dairy free milk you’d like!
• Oil: Feel free to use olive oil, melted coconut oil, melted butter or melted vegan butter to add a bit of moisture to the batter. It really does need it!
• Vanilla Extract: A little vanilla extract helps flavor these a bit.
• Baking soda & salt: To help the pancakes rise and pull the flavors together. You’ll only need a tiny bit.
• Optional, but recommended: Recommend adding in a 1/2 tablespoon of maple syrup, honey or coconut sugar to the batter, along with almond extract and a dash of cinnamon. It really makes the flavor pop a bit!

How to make Pancakes with Almond Flour:

This easy almond flour pancake recipe can be made in one bowl for a quick, delicious & healthy breakfast!

1. Mix the wet ingredients. Whisk together your eggs, milk, oil, maple syrup, vanilla & almond extracts.
2. Add the dry. Mix in the almond flour, baking soda & salt until your batter is well combined.
3. Pour & flip. Once you have your batter ready, make the pancakes on your griddle as you normally would!

Pro tips

• Be sure to pack your almond flour like you would with brown sugar.
• If you’re using coconut milk from the can, be sure to mix it in the can first so that you don’t end up using only the solid, top portion. Recommend light coconut milk as full fat may be too thick.
• Make sure your eggs are room temperature so they don’t coagulate with the oil/melted butter.
• Cook your pancakes over medium heat so that they cook evenly. If you flip your pancakes and they appear to be cooking too fast, feel free to reduce the temp to medium-low so that they don’t burn.

Make them ahead + keep the pancakes warm:

Feel free to make these almond flour pancakes ahead of time and keep them warm in the oven! Simply place your oven at 200 degrees F, add your pancakes to a baking sheet or oven-safe plate, and place them in the oven until you’re ready to serve.

How to freeze pancakes

If you want to make these low carb almond flour pancakes ahead of time and serve them at a later date, you can place the pancakes on a baking sheet so they aren’t touching and place them in the freezer for 30 minutes (this is called a flash freeze), then place them in freezer-safe containers and freeze for up to 3 months. Once ready to reheat, simply add pancakes to a plate and microwave for 30-60 seconds or until warm.

Other recipes you might like to try: Keto Ice Cream Sandwich, Baked Eggs With Cheese, Pecan Butter Cheesecake

Print

Almond Flour Protein Pancakes

These Almond Flour Protein Pancakes are made with almond flour, dairy-free milk, eggs, and vanilla extract. These are gluten-free and low-carb perfect and easy breakfasts!

Course Breakfast

Keyword almond flour, Gluten Free, High Protein, keto pancakes, pancakes

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 3

Calories 353kcal

Ingredients

Wet Ingredients

• 2 eggs, at room temperature
• 1/3 cup coconut milk or almond milk (any milk will work)
• 1 tbsp olive oil, melted coconut oil, or melted butter
• 1/2 tbsp pure maple syrup or coconut sugar, optional
• 1 tsp vanilla extract
• 1/4 tsp almond extract (optional, but recommended for yummy flavor!)

Dry Ingredients

• 1 1/4 cup packed fine blanched almond flour (do not use almond meal)
• 1/4 tsp baking soda (or sub 1 teaspoon baking powder)
• 1/4 tsp salt
• Butter, olive oil or coconut oil, for greasing the pan

Optional add-ins:

• blueberries, fresh or frozen
• mini dairy-free chocolate chips

Instructions

• In large bowl, whisk together the eggs, milk, oil, pure maple syrup, vanilla and almond extract together until smooth and well combined. Next, add in almond flour, baking soda and a pinch of salt; stir with spoon until well combined.
• Lightly coat a large nonstick skillet with butter, olive oil or coconut oil and place over medium heat. Once oil or butter is hot, drop about 1/4 cup of batter onto the skillet. It’s important to cook until bubbles appear on top and the edges are well cooked.
• Flip cakes and cook until golden brown on underside, 2 minutes. If you find that the pancakes are browning too quickly then you need to lower your skillet heat a bit. normally start on medium or medium low, then decrease to lower heat later so that my pancakes don’t burn.
• Wipe skillet clean and repeat with more butter/oil and remaining batter. Makes 3 servings, 2 pancakes each (6 pancakes total).

Notes

To freeze: Place the pancakes on a baking sheet so they aren’t touching and place in the freezer for 30 minutes (this is called a flash freeze), then place them in freezer safe containers and freeze for up to 3 months. Once ready to reheat, simply add pancakes to a plate and microwave for 30-60 seconds or until warm.

Nutrition Facts

Servings: 3 servings (2 pancakes each) | Calories 353kcal | Fat 30.8g | Saturated Fat 2.9g | Carbohydrates 10.4g | Fiber 5g | Sugar 2g | Protein 14.1g

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