Vanilla Protein Pancakes
Hearty, gluten free, and protein packed pancakes come together in a snap to make breakfast even better. Makes great leftovers!
Servings: 10 pancakes
Ingredients
- 3 and 1/2 servings vanilla whey protein
- 1/2 cup almond flour*
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon ground cinnamon optional
- 1/8 teaspoon salt
- 1/2 cup almond milk any milk is fine
- 1 large egg
- 1 Tablespoon unsalted butter melted
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon liquid stevia
Need to keep track of your ingredients?Check out my Printable Ingredient List!
Instructions
- In a medium size bowl, toss together the whey, almond flour, baking powder, baking soda, cinnamon (if using), and salt. Set aside.
- In a small bowl, whisk together the milk and the egg. Add the melted butter, vanilla, and liquid stevia and whisk again until everything is combined. Pour the wet ingredients into the dry ingredients and whisk again until ingredients are just combined.
- Heat a griddle or skillet over medium-low heat. Coat generously with butter, vegetable oil, or coconut oil. Once hot, drop ¼ cup of batter onto the skillet. Cook until bubbles begin to form on the edges. Center will still be very wet. This is ok. Using a large spatula, flip the pancake quickly and cook on the other side until cooked through. Coat griddle/skillet again with choice of fat for each pancake.
- Pancakes are best served immediately with your favorite toppings. Pancakes can be reheated in the microwave as needed (wrapped in a moist paper towel) or kept warm in a 200ºF oven until all pancakes are ready to serve. Leftover pancakes can be kept in the refrigerator, wrapped tightly in plastic wrap, up to 3 days. Pancakes can be frozen, up to 2 months. Reheat as desired.
Notes
*You can make your own almond flour by processing whole almonds in a food processor. Pulse until a fine powder forms.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
