Homemade Protein Pancakes That Are Low Carb And Full Of Flavor
When I first started making these homemade protein pancakes, I wasn’t sure they’d ever replace my usual weekend indulgence. But the first bite changed my mind. They’re fluffy in the middle, lightly crisp on the edges, and they pack more protein than your average breakfast. That means you can enjoy a stack without feeling like you need a nap afterward.
These aren’t just low calorie protein pancakes; they’re the kind you can whip up on a busy morning without breaking a sweat. You mix, you pour, you flip, and before you know it, you’ve got a golden stack ready for toppings. Whether you’re into berries, a drizzle of sugar-free syrup, or a sprinkle of cinnamon, they’re a blank canvas.
I’ve made these as mini pancakes for quick snacks, and I’ve gone the keto protein pancakes route for friends watching their carbs. They’re versatile, forgiving, and—dare I say—better than most mixes out there. If you’ve been looking for protein pancakes low carb enough for your plan but satisfying enough for your taste buds, this is the recipe to keep.
Servings: 4
Ingredients
- 1 cup almond flour
- 1/4 cup vanilla protein powder
- 2 large eggs
- 1/4 cup unsweetened almond milk
- 1 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
- Butter or coconut oil for cooking
Instructions
- In a medium bowl, whisk together almond flour, protein powder, baking powder, and salt.
- In another bowl, beat the eggs with almond milk and vanilla extract.
- Pour the wet mixture into the dry ingredients and stir until just combined.
- Heat a skillet over medium heat and lightly coat with butter or coconut oil.
- Spoon batter onto the skillet to form pancakes. Cook until bubbles form on the surface, then flip and cook the other side until golden.
- Serve warm with your favorite toppings.