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Protein Pancakes

Ingredients

  • 2/3 cup (80g) almond flour
  • 2 tbsp (20g) tapicoa 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.

Directions

  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 meduim 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.

Nutrition Info

Calories: 549, Carbohydrate: 13 grams, Protein: 34 grams, Fat: 43 grams

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