Almond Flour Protein Pancakes (Vegan)
A tasty breakfast option for moms and kids. These dairy-free protein pancakes have minimal ingredients, a sweet flavor, and load you up on fuel to start the day.
Servings 3
Calories 181kcal
Equipment
- Measuring cup and spoon
Ingredients
- ¼ cup Vegan protein powder Orgain was used
- ⅛ cup coconut finely shredded
- ⅓ cup almond flour blanched
- 1 teaspoon arrowroot powder
- 1 tbs coconut oil measured solid
- 1 teaspoon vanilla extract
- 3 tablespoons almond milk
- 1 teaspoon baking powder
- ½ banana
Instructions
- In a bowl, mash the banana. Heat the coconut oil until melted.
- Whisk together the banana, oil, and vanilla.
- Add in all of the dry ingredients and mix until combined. Stir in the almond milk. Let sit for 2-3 minutes to absorb.
- While pancake batter is sitting, grease a large pan and heat just over medium heat.
- Portion the pancakes into the pan with a spoon, taking care to shape and even them out.
- Cover and cook 5-7 minutes or until the edges start to brown. Flip the pancakes and re-cover. Cook 2-3 more minutes or until cooked fully.
- Portion on to a plate and top with maple syrup!
Video
Notes
- Read through the blog post to see how to adapt the recipe based on the protein powder you have on hand.
- This recipe results in delicate pancakes, and they don't reheat well. So, they're best enjoyed fresh.
- To make these with beef isolate protein powder, you'll need to add ⅛ cup gluten-free flour to help them bind. Cook them low and slow and don't prematurely flip them. They end up with a crisp exterior but soft inside, and though they won't be a fluffy pancake, they're a tasty one. Just very light and delicate.
- The recipe makes 6 pancakes. One serving is two pancakes
Nutrition
Calories: 181kcal | Carbohydrates: 10g | Protein: 10g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Sodium: 112mg | Potassium: 226mg | Fiber: 3g | Sugar: 3g | Vitamin A: 13IU | Vitamin C: 2mg | Calcium: 120mg | Iron: 2mg