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

Name: Grain-Free Protein Almond Butter Pancakes (Keto, Paleo)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 pancakes
Ingredients: 1 cup Super Fine Almond Flour; 2 Tbsp tapioca flour; 3 scoops hemp protein powder; ¼ tsp baking soda; ¼ tsp sea salt; ¼ tsp ground cinnamon; ½ cup unsweetened unsalted creamy almond butter; 2/3 cup unsweetened almond milk; 2 large eggs; 1 to 2 Tbsp pure maple syrup; almond butter; fig preserves; roasted almonds; pure maple syrup

User Reviews

4.6

51 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
12 pancakes
Calories
144 kcal
Course
Breakfast
Cuisine
American

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

Tyler Espinosa

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Grain-Free Protein Almond Butter Pancakes are moist, fluffy, paleo and delicious

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Ingredients

Servings

1 cup Super Fine Almond Flour or hazelnut flour
2 Tbsp tapioca flour
3 scoops hemp protein powder or 3 Tbsp protein powder of choice
¼ tsp baking soda
¼ tsp sea salt
¼ tsp ground cinnamon
½ cup unsweetened unsalted creamy almond butter room temperature
2/3 cup unsweetened almond milk
2 large eggs

Optional Add-In:

1 to 2 Tbsp pure maple syrup optional

For Serving:

almond butter or regular butter
fig preserves
roasted almonds chopped
pure maple syrup

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Instructions

Add all of the ingredients for the pancakes to a blender and blend until smooth. (Note: The batter can turn out thick if your almond butter is very thick. Add more almond milk to the batter as needed).
Heat a large non-stick skillet to medium-low and add enough coconut oil (or olive oil) to generously coat the surface. Once skillet is completely hot, measure out 1/4 cup of batter and pour onto the hot surface. Cook until the edges of the pancake appear as though they are firming up (bubbles likely won't rise to the top), then flip and continue cooking until the pancakes are cooked through, about 3 to 5 minutes per side (these pancakes take longer to cook than regular pancakes!!) Repeat for remaining batter (you can cook 3 to 4 pancakes at a time).
Serve with almond butter, fig preserves, chopped roasted almonds, and/or pure maple syrup. If you follow a low-carb, ketogenic diet, drizzle some sugar-free maple syrup on top!