These Almond Flour Protein Pancakes will stop your long hunt on hearty healthy pancakes that will fill your tummies! Almond Flour Protein Pancakes are grain free pancakes with almond flour, almond butter, and almond milk. Top with fig preserves, almond butter, and chopped almonds for the ultimate protein pancakes!
Grain Free Almond Butter Protein Pancakes Recipe by Megan Gilmore
How to Make Almond Flour Protein Pancakes
If you or someone you know is following a special diet, these almond flour pancakes are a great brunch option. They are made with low-carb almond flour and protein-rich eggs, but this recipe is not Keto because of the maple syrup. (It makes them taste amazing). For a lower-sugar recipe, swap the maple syrup with a sugar-free syrup. If you attempt omitting the maple syrup all together, omit the salt, too. The sweet and salt balance each other out.
Is Almond Flour better than Regular Flour?
Almond flour is much more better over regular all-purpose flour, because almond flour is minimally processed (it’s just ground blanched almonds!), low in carbohydrates, and high in fiber and healthy fats. The only downside to almond flour is that it’s high in calories and can be easy to over-consume. So, keep in mind that these almond flour pancakes are very filling!
Almond Flour Protein Pancakes
- 1 cup Blanched Almond Flour
- 2 large eggs
- 2 tbsp maple syrup
- 2 tbsp olive oil
- 1 tsp Baking Powder
- 1 tsp Vanilla Extract
- 1/4 tsp fine sea salt
- Preheat a skillet over medium-low heat on the stove. As it heats, stir together the almond flour, eggs, maple syrup (if using), olive oil, baking powder, vanilla, and salt in a large bowl. The batter will be a little thicker than traditional pancake batter, and will continue to thicken as it sits in the bowl, but don't add any additional liquid.
- Grease the preheated skillet with butter or olive oil, then pour 3 to 4 tablespoons of the batter into the center of the skillet. Use a spatula or the back of a spoon to spread the batter out into a round pancake shape, about 1/4 to 1/2-inch thick.
- Cook until little bubbles start to form around the edges of the pancake, and as soon as the bottom feels sturdy enough to flip (about 3 to 4 minutes of cooking time), use a spatula to flip the pancake and cook the other side, about 2 to 3 more minutes.
- Repeat with the remaining batter, until all of the pancakes are cooked. Even though they are on the smaller side, they are very filling! Serve warm with your favorite toppings.
Oven Baked Pancakes
- Prepare the batter as directed above, but instead of using the stove preheat the oven to 350ºF and line a large baking sheet with parchment paper.
- Pour the prepared batter by a scant 1/4 cup onto the lined baking sheet, and use a spoon or spatula to spread the batter into a round pancake shape until it's 1/4-inch thick. Leave about 1-inch between each pancake, and repeat with the remaining batter until you have roughly 6 pancakes on the pan.
- Bake at 350ºF for 10 minutes. The pancakes should puff up, and you don't need to flip them, as long as they look like they are thoroughly cooked through. Serve warm, with your favorite pancake toppings.