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Protein pancakes made with protein powder and almond flour, topped with almond butter

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

Get ready to treat yourself to a guilt-free, protein-packed breakfast with our scrumptious Low-carb Almond Protein Pancakes topped with creamy almond butter. These pancakes are not only diabetic-friendly but also incredibly delicious and satisfying!

Serving Suggestions/Tips:

Serve with a side of fresh berries for a burst of natural sweetness and extra fiber.

If you prefer a thicker batter, add a splash more almond milk to achieve your desired consistency.

For an extra treat, sprinkle some chopped almonds on top of the pancakes before adding the almond butter.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

Low-carb high protein diabetic-friendly gluten-free grain-free keto-friendly paleo-friendly breakfast brunch almond flour protein powder healthy fats nutty flavor easy recipe diabetic-safe.

Ingredients

1/2 cup almond flour
1/4 cup vanilla protein powder (whey or plant-based, make sure it's low in added sugars)
1/2 tsp baking powder
1/4 tsp cinnamon (optional)
Pinch of salt
2 large eggs
1/4 cup unsweetened almond milk (or any milk of your choice)
1 tsp vanilla extract
Cooking spray or a little coconut oil for greasing the pan
2 tbsp almond butter (no added sugars)

Directions

In a medium-sized bowl, whisk together the almond flour, protein powder, baking powder, cinnamon (if using), and a pinch of salt.
In a separate bowl, whisk the eggs, almond milk, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently until you have a smooth batter. Make sure not to overmix.
Heat a non-stick skillet or griddle over medium heat. Lightly grease it with cooking spray or a little coconut oil.
Pour the pancake batter onto the skillet, forming two medium-sized pancakes. Cook for 2-3 minutes on each side, or until they turn golden brown and set.
Once the pancakes are ready, transfer them to a plate. Top each pancake with a tablespoon of almond butter, spreading it gently to cover the surface.
If you prefer a little sweetness, you can drizzle a small amount of sugar-free maple syrup or a sprinkle of powdered stevia on top.