Protein Pancakes without Protein Powder
These protein pancakes are healthy, gluten-free, and high in protein without the use of protein powder. On top of that, they are absolutely delicious and are one of my favorite pancake recipes; I must have made them 20 times!
The thing that makes these protein pancakes one of my favorites, is that I don’t suffer an energy dip after eating them as I sometimes do with regular pancakes. This is probably due to the more balanced macronutrients of protein, healthy fats and carbohydrates.Â
Ingredients and Alternatives
To make these protein pancakes without protein powder, you will need:
- Almond Flour: Almond flour brings a delicious, slightly nutty flavor and a big boost of protein and fiber. If almond flour is unavailable, you can use other nut flour like pecan flour or Macadamia flour. Of course, these pancakes can also be made with regular flour.
- Eggs: They add a lot of protein and healthy fats to the recipe.
- Milk: You can use your preferred milk. I prefer whole milk, but skimmed milk or dairy-free alternatives like almond milk also work.
- Vanilla Extract: It’s best to use pure vanilla extract or vanilla seeds for this recipe.
- Maple Syrup: Maple syrup brings a natural sweetness to these pancakes. If you prefer, you can use honey or agave nectar instead.
- Baking Powder: This will help your pancakes rise and become fluffy.
- Salt: Just a pinch to balance the flavors.
- Optional toppings: Blueberries, Peanut Butter, Maple Syrup: These toppings bring extra flavor and nutritional benefits; feel free to play around with your own favorites!
Expert Tips
Batter consistency:Â The consistency of the batter 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 it is too runny, mix in a bit more almond flour.
Heat control:Â Pancakes can quickly go from golden to burnt. To avoid this, stick to medium heat and closely watch your pancakes as they cook.
Embrace the clumps:Â 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. If you don’t beat the pancakes, you can just mix until combined.
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
Allow the pancakes to cool to room temperature before transferring them to an airtight container. They can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Reheat the pancakes in a toaster or microwave. The toaster will help keep the edges crisp, while the microwave is quick and convenient for a softer finish. If using a microwave, cover the pancakes lightly and heat on medium for about 30 seconds to 45 seconds, or until hot throughout.
Frequently Asked Questions
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 if I don’t have almond flour?
You can replace almond flour with an equal amount of pecan flour, Macadamia flour, coconut flour, or even regular all-purpose flour.
Is it possible to make these pancakes vegan-friendly?
Yes. To make these pancakes vegan, replace the regular eggs with flax eggs or chia eggs and switch the milk to plant-based milk.
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.
Protein Pancakes without Protein Powder
Equipment
- electric whisk – optional
- saute pan
Ingredients
Dry Ingredients
- 2 cups almond flour
- â…“ 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.
