Protein Pancakes
ABOUT THE RECIPE
These Protein Pancakes are a fluffy, nutritious twist on a breakfast classic. Made with almond flour, protein powder, and a touch of cinnamon, they’re packed with healthy fats and muscle-building protein. Lightly sweetened with almond butter and cooked to perfection in ghee or avocado oil, they’re a delicious and satisfying way to start your day.
INGREDIENTS
2/3 Cup (80g) Almond Flour
2 Tbsp (20g) Tapioca Flour
2 Tbsp (20g) Protein Powder
1/8 Tsp (1g) Baking Soda
1/8 Tsp (1g) Salt
1/8 Tsp (1g) Ground Cinnamon 2 Tbsp (32g) Almond Butter
1/3 Cup (80g) Unsweetened Almond Milk
2 Eggs
1 Tbsp (14g) Ghee, Grass-fed Butter, Or Avocado Oil
PREPARATION
1. Mix all dry ingredients together.
2. Whisk together eggs and almond milk.
3. Stir egg mixture, and almond butter into dry ingredient mixture until smooth.
4. Heat 1/2 tbsp butter or oil in a medium skillet over medium heat.
5. Scoop 1/6 of batter onto the skillet for one pancake, you will likely be able to fit 2-3 pancakes on the skillet.
6. Cook until edges become firm and you can easily flip the pancake.
7. Cook for another 3-5 minutes on the opposite side.
8. Repeat steps 5-7 with remaining batter.
9.Option to serve with mixed berries or spread with almond butter.