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Easy Grain-Free Almond Butter Protein Pancakes (Keto, Paleo) photo
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Grain-Free Almond Butter Protein Pancakes (Keto, Paleo)

Elevate your breakfast with these delicious, protein-packed Grain-Free Almond Butter Protein Pancakes!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

For the Pancakes:

  • 1 cup super fine almond flour or hazelnut flour
  • 2 tablespoons tapioca flour
  • 3 scoops hemp protein powder or protein powder of choice
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • ½ teaspoon ground cinnamon
  • ¾ cup unsweetened unsalted creamy almond butter (room temperature)
  • ⅔ cup unsweetened almond milk
  • 2 large eggs
  • 1 to 2 tablespoons pure maple syrup (optional)

For Serving:

  • Almond butter or regular butter
  • Fig preserves
  • Roasted almonds (chopped)
  • Pure maple syrup

Instructions

Steps to Prepare:

  • Step 1: Gather Your Ingredients. Start by collecting all your ingredients on the countertop. This will make the cooking process smoother and more enjoyable.
  • Step 2: Combine Dry Ingredients. In a large mixing bowl, whisk together the super fine almond flour, tapioca flour, hemp protein powder, baking soda, sea salt, and ground cinnamon until well mixed.
  • Step 3: Mix Wet Ingredients. In another bowl, combine the almond butter, almond milk, and eggs. Add maple syrup if using. Mix until smooth and creamy.
  • Step 4: Combine Wet and Dry Mixtures. Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined; a few lumps are fine.
  • Step 5: Preheat Your Skillet. Heat a non-stick skillet or griddle over medium heat. Lightly grease if necessary.
  • Step 6: Cook the Pancakes. Pour batter onto the skillet in desired sizes. Cook for 2-3 minutes until bubbles form, then flip and cook for another 1-2 minutes until golden brown.
  • Step 7: Serve and Enjoy! Transfer pancakes to a plate and top with almond butter, fig preserves, chopped roasted almonds, and maple syrup.

Equipment

  • Mixing bowls
  • Whisk
  • Non-stick Skillet or Griddle
  • Spatula

Notes

  • Let the batter sit for 5 minutes for fluffier pancakes.
  • For thicker pancakes, reduce almond milk slightly.
  • Adjust cooking times as needed; each stove varies.
  • Store leftovers in an airtight container in the fridge for up to 3 days or freeze.