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Almond flour protein pancakes with a side of Turkey bacon

average rating is 3 out of 5, based on 150 votes

Indulge in a guilt-free and delicious breakfast with our Almond Flour Protein Pancakes paired perfectly with crispy Turkey Bacon. These pancakes are low in carbs, high in protein, and suitable for diabetics and the SOZA weightloss program. With their fluffy texture and nutty flavor, you won't believe they're actually good for you. Start your day right with this satisfying and healthy combination that will leave you energized and ready to conquer the day!

Serving suggestions/tips:

Top your almond flour protein pancakes with a dollop of sugar-free Greek yogurt or a sprinkle of fresh berries for added flavor and texture.

Drizzle some sugar-free syrup or a small amount of natural nut butter over the pancakes for a touch of sweetness.

Serve with a side of scrambled eggs or a vegetable omelet to increase the protein content of your meal.

Enjoy a cup of black coffee or unsweetened herbal tea alongside your pancakes and turkey bacon for a complete and balanced breakfast.



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Almond Flour Protein Pancakes:

  • 1 cup almond flour

  • 2 tablespoons vanilla protein powder (low-carb)

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 2 large eggs

  • 1/4 cup unsweetened almond milk (or any low-carb milk alternative)

  • 1 teaspoon vanilla extract

  • Stevia or another low-calorie sweetener (optional)

  • Cooking spray or coconut oil for greasing

Turkey Bacon:

  • Turkey bacon slices


  1. In a mixing bowl, whisk together the almond flour, protein powder, baking powder, and salt.

  2. In a separate bowl, beat the eggs. Add almond milk and vanilla extract to the eggs and mix well.

  3. Pour the wet ingredients into the dry ingredients and stir until you have a smooth batter. If desired, add a small amount of stevia or another low-calorie sweetener to taste.

  4. Heat a non-stick skillet or griddle over medium heat. Lightly coat it with cooking spray or coconut oil.

  5. Scoop about 1/4 cup of the batter onto the skillet for each pancake. Cook until the edges start to set and bubbles form on the surface.

  6. Flip the pancake and cook for another 1-2 minutes, or until cooked through. Repeat with the remaining batter.

  7. Serve the pancakes with a side of turkey bacon.

  8. Preheat a non-stick skillet over medium heat.

  9. Place the turkey bacon slices on the skillet and cook until crispy, flipping occasionally.

  10. Remove the cooked turkey bacon from the skillet and drain on a paper towel.

  11. Serve alongside the almond flour protein pancakes.


average rating is 3 out of 5, based on 150 votes, recipe ratings

98% would recommend

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