Description
Fluffy almond croissant inspired protein pancakes made with almond flour and vanilla protein powder, topped with sliced almonds and a warm almond butter drizzle for a nourishing yet indulgent breakfast.
Ingredients
Units
Scale
- 1 cup almond flour
- 1 scoop (about 30 grams) vanilla protein powder
- 2 large eggs
- 1/2 cup unsweetened almond milk
- 2 tablespoons sliced almonds
- 2 tablespoons almond butter
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 to 2 tablespoons maple syrup, optional for serving
Instructions
- Heat a nonstick skillet over medium low heat and lightly grease if needed.
- In a mixing bowl, whisk together almond flour, vanilla protein powder, baking powder, and salt.
- In a separate bowl, beat the eggs with almond milk and vanilla extract.
- Pour the wet mixture into the dry ingredients and stir until smooth. Let the batter rest for 3 to 5 minutes.
- Spoon small rounds of batter onto the skillet and sprinkle a few sliced almonds onto each pancake while the tops are still wet.
- Cook for 2 to 3 minutes until bubbles form and the edges look set, then flip gently and cook for another 2 minutes until golden brown.
- Warm the almond butter slightly and drizzle over the pancakes. Serve warm with maple syrup if desired.
Notes
- Let the batter rest to help the almond flour fully hydrate for a softer texture.
- Cook over medium low heat to prevent over browning due to the almond flour.
- If the batter thickens too much, add 1 tablespoon almond milk at a time to adjust consistency.
- Toast the sliced almonds before topping for deeper nutty flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 260mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 185mg