Grain-Free Protein Almond Butter Pancakes (Keto, Paleo)
User Reviews
4.6
Grain-Free Protein Almond Butter Pancakes (Keto, Paleo)
Description
Grain-Free Protein Almond Butter Pancakes combine almond flour and hemp or other protein powder to create a nutrient-packed batter. Almond butter and almond milk add moisture and richness, while eggs bind the batter together. A small amount of baking soda and cinnamon provide leavening and subtle warmth. The batter is thick but can be thinned with extra almond milk to reach the right consistency.
Cooking these pancakes on medium-low heat allows the edges to firm without burning, even though the batter takes longer to set than traditional pancakes. The pancakes result in a tender texture with a slightly nutty, creamy taste derived from the almond ingredients. Their protein content supports a filling breakfast option.
They can be served with almond butter, chopped roasted almonds, fig preserves, or pure maple syrup to add varying sweetness and texture contrasts. Variations include sugar-free maple syrup for low-carb preferences. The recipe accommodates cooks following grain-free, keto, or paleo diets.
Ingredients
- 1 cup almond flour or hazelnut flour, Super Fine
- 2 Tbsp tapioca flour
- 3 hemp protein powder or 3 Tbsp protein powder of choice, scoops
- ¼ tsp baking soda
- ¼ tsp salt sea salt
- ¼ tsp ground cinnamon
- ½ cup almond butter room temperature, unsweetened unsalted creamy
- 2/3 cup almond milk unsweetened
- 2 egg large
Optional Add-In:
- 1 to 2 Tbsp pure maple syrup optional
For Serving:
- almond butter or regular butter
- fig preserves
- almond chopped, roasted
- pure maple syrup
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!
Nutrition Information
Show DetailsNutrition Facts
Serving: 12pancakes
Amount Per Serving
Calories 144 kcal
% Daily Value*
| Serving | 1of 12 | |
| Calories | 144kcal | 7% |
| Carbohydrates | 5g | 2% |
| Protein | 7g | 14% |
| Fat | 11g | 17% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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