Protein Pancakes without Protein Powder
These protein pancakes without protein powder are a healthy and delicious breakfast option, rich in protein and gluten-free.
The batter is easy to prepare, and the pancakes cook up fluffy and light. Top them off with fresh fruit, nuts, or your favorite syrup for a satisfying start to your day.
Ingredients and Alternatives
For these delightful protein pancakes without protein powder, you will need:
- 220 g Almond Flour: Almond flour brings a nutritious punch of protein and fiber to these pancakes. Don’t have it on hand? Feel free to use oat flour or coconut flour as alternatives.
- 1/3 Tsp Salt: Just a pinch to balance the sweetness!
- 2 Tsp Baking Powder: This will help your pancakes rise and become fluffy.
- 3 Tbsp Maple Syrup: Maple syrup brings a natural sweetness to these pancakes. If it’s not your favorite, honey or agave nectar are good substitutes.
- 1/2 Tsp Vanilla Extract: Vanilla adds a hint of aromatic flavor. No vanilla? Almond extract can also be used.
- 4 Large Eggs: These add a lot of protein to the recipe. For those on a vegan diet, try a flax egg or chia egg as a replacement.
- 125 ml Whole Milk: This liquid helps bring the batter together. If you’re dairy-free, almond milk, oat milk, or soy milk are great alternatives.
- Optional toppings: Blueberries, Peanut Butter, Maple Syrup: These toppings bring extra flavor and nutritional benefits, but feel free to play around with your own favorites!
Expert Tips
- Balance your batter: The consistency of your pancake batter matters. It should be thick enough to hold its form on the pan but thin enough to spread a little. If it’s too dense, add a splash of milk. If too runny, sprinkle in a bit more almond flour.
- Heat control: Pancakes can quickly go from golden to burnt. To avoid this, stick to a medium heat and keep a close eye on your pancakes as they cook.
- Embrace the lumps: Don’t aim for a completely smooth batter. Over-mixing can knock the air out of the batter, making it more dense and resulting in less fluffy pancakes.
Step by Step Instructions
1) In a large bowl, mix together almond flour, baking powder and salt until well combined.
2) In a separate bowl, add the eggs, maple syrup, vanilla extract, and milk.
3) Use an electric whisk or beat vigorously by hand with a whisk until the mixture has doubled in volume. This takes around 3 minutes with an electric whisk.
Note: Beating the mixture is optional, but it will make the pancakes more fluffy.
4) Create a well in the center of the dry ingredients. Pour the beaten egg mixture into this well.
5) Use a spatula or spoon to gently fold the wet and dry ingredients together, taking care to keep the batter airy.
6) Preheat a non-stick pan or a lightly greased skillet over medium heat. Pour a ladle full of pancake batter onto the heated surface, leaving it to cook for 1-2 minutes, or until the bottom has browned.
7) Flip the pancake and allow it to cook for an additional 30-60 seconds. Continue this process until all the batter has been used.
8) Serve the pancakes warm with your toppings of choice. I used blueberries, peanut butter, and an extra drizzle of maple syrup.
Storage and Leftovers
Leftover pancakes? No problem. You can refrigerate them in an airtight container for up to 2 days or freeze them for up to 3 months. Reheat in a toaster or microwave before serving.
FAQs
Is it possible to make these pancakes vegan-friendly?
Absolutely! To make these pancakes vegan, replace the regular eggs with flax eggs or chia eggs, and switch the whole milk to a plant-based milk of your choice.
Can I experiment with different toppings for these pancakes?
Of course! You can top these pancakes with your favorite fruits, nuts, or sweet treats. Whether it’s bananas, strawberries, nuts, chocolate chips, or maple syrup, the choice is yours. Make your breakfast a treat to look forward to!
What’s the secret to extra fluffy pancakes?
Avoid over-mixing your batter. Overdoing the mix can remove the air bubbles and make the batter dense, leading to less fluffy pancakes. Some lumps in the batter are completely fine and can actually help make your pancakes light and fluffy.
What if I don’t have almond flour?
No worries! You can replace almond flour with an equal amount of oat flour, coconut flour, or even regular all-purpose flour, depending on your preference or dietary needs.
More Recipes You May Like:
If you liked this recipe, try these pumpkin spice pancakes or blueberry buttermilk pancakes. They are both easy to make and delicious!
Protein Pancakes without Protein Powder
Equipment
- electric whisk optional
- saute pan
Ingredients
Dry Ingredients
- 2 cups almond flour
- ⅓ teaspoon salt
- 2 teaspoon baking powder
Wet Ingredients
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 4 large eggs
- ½ cup whole milk
Instructions
- In a large bowl, mix together almond flour, baking powder and salt until well combined.
- In a separate bowl, add the eggs, maple syrup, vanilla extract, and milk. Use an electric whisk or beat vigorously by hand with a whisk until the mixture has doubled in volume. This takes around 3 minutes with an electric whisk.
- Create a well in the center of the dry ingredients. Pour the beaten egg mixture into this well. Use a spatula or spoon to gently fold the wet and dry ingredients together, taking care to keep the batter airy.
- Preheat a non-stick pan or a lightly greased skillet over medium heat. Pour a ladle full of pancake batter onto the heated surface, leaving it to cook for 1-2 minutes, or until the bottom has browned.
- Flip the pancake and allow it to cook for an additional 30-60 seconds. Continue this process until all the batter has been used.
- Serve the pancakes warm with your toppings of choice. I used blueberries, peanut butter, and an extra drizzle of maple syrup.
Notes
- If the batter seems too thick and isn’t spreading in the pan, slightly shake the pan or add a little more milk to the batter to thin it out.
- Store any leftover pancakes in an airtight container in the refrigerator. They reheat well in a toaster or microwave.
- To keep pancakes warm while preparing the full batch, place them in a preheated oven at a low temperature.
- Preheat the pan or skillet before pouring the batter. This helps in even cooking and achieving a nice golden-brown color.
- If you prefer your pancakes on the fluffier side, beat the egg, milk, vanilla extract, and maple syrup mixture until it expands to around twice its original size. This step is optional and can be skipped if you enjoy denser, more robust pancakes.