High Protein Pancakes without Protein Powder
These high-protein pancakes provide 26 grams of protein per two pancakes—without any protein powder! They take just 15 minutes to prepare and use simple, wholesome ingredients
Equipment
- 1 electric whisk (optional)
- 1 saute pan or non-stick skillet
Ingredients
Dry Ingredients
- 2 cups almond flour
- ⅓ teaspoon salt
- 2 teaspoons baking powder
Wet Ingredients
- 3 tablespoons maple syrup (or honey)
- 1 teaspoon vanilla extract (or vanilla seeds)
- 4 large eggs
- ½ cup whole milk (or plant-based milk to make it dairy-free)
Instructions
Mix Dry Ingredients:
- In a large bowl, whisk together the almond flour, baking powder, and salt until well combined.
Whisk Wet Ingredients:
- In a separate bowl, whisk the eggs, maple syrup, vanilla extract, and milk.
- Beat vigorously by hand or use an electric whisk until the mixture has doubled in volume, about 2-3 minutes with an electric whisk.
Combine Wet and Dry Ingredients:
- Create a well in the center of the dry ingredients and pour in the beaten egg mixture.
- Gently fold the ingredients together with a spatula or spoon, keeping the batter light and airy.
Cook the Pancakes:
- Preheat a non-stick pan or lightly grease a skillet over medium heat.
- Pour a ladleful of batter into the heated pan and cook for 1–2 minutes, or until the bottom is golden brown.
- Flip and cook for an additional 30–60 seconds.
- Repeat with the remaining batter.
Serve:
- Serve warm with your choice of toppings. Suggested toppings include blueberries, peanut butter, and a drizzle of maple syrup or honey.
Notes
- To keep pancakes warm while preparing the full batch, place them in a preheated oven at a low temperature.
Nutrition
Serving: 1 PancakeCalories: 294kcalCarbohydrates: 15gProtein: 13gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 126mgSodium: 326mgPotassium: 95mgFiber: 4gSugar: 7gVitamin A: 213IUCalcium: 209mgIron: 2mg
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