Almond Butter Protein Pancakes
Fluffy pancakes made with almond butter, eggs, and baking powder for a high-protein breakfast. Pan-fried until golden and served warm with customizable toppings.
Ingredients
Method
In a mixing bowl, whisk together almond flour, baking powder, and salt.
In another bowl, whisk almond butter with eggs until smooth and well combined; stir in vanilla extract.
Fold wet ingredients into dry ingredients until just combined; do not overmix.
Heat coconut oil on a griddle or non-stick skillet over medium heat.
Pour 1/4 cup batter per pancake onto the hot surface; cook 2–3 minutes until the edge appears set and the bottom is golden.
Flip and cook the other side 1–2 minutes until golden brown; transfer to a serving plate.
Top pancakes with honey, fresh blueberries, Greek yogurt, or other preferred toppings while still warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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