High Protein Keto Pancakes

Looking to indulge in a high protein pancake? Look no further than these incredible Keto pancakes made with almond flour and vanilla protein powder. Packed with wholesome ingredients and bursting with flavor, so good you can eat them plain. The perfect addition to your low-carb lifestyle. Whether you’re following a ketogenic diet or simply looking for a low carb alternative to high carb pancakes this recipe has you covered. Whip up a batch in no time and serve to the whole family.

Adding Protein Powder to Your Cooking or Baking.

Adding protein powder to pancakes is a simple and effective way to boost their macronutrient profile, especially increasing protein intake. By incorporating a scoop or two of your favorite protein powder into the pancake batter, you can significantly increase the protein content, making your breakfast more filling and beneficial for muscle repair and growth. This can be particularly useful for those looking to meet higher protein needs without consuming additional calories from other sources. Adjusting the liquid ingredients might be necessary to maintain the desired pancake consistency.

High Protein Low Carb Pancakes

Recipe by VioletCourse: News

Servings

2

servings

Prep time

20

minutes

Cooking time

1

minute

Calories

240

kcal

Ingredients

• 1/2 cup of almond flour

• 1/2 cup of vanilla whey protein powder

• 3 tsp of baking powder

• 1 tsp of sweetener

• 1/4 cup of unsweetened almond milk

• 3 tablespoons melted butter

Directions

• Assemble dry ingredients and sift into a bowl.
• Melt butter
• Whisk eggs
• Add melted butter and eggs to the dry ingredients and blend.
• Add the almond milk in until a pancake consistency is achieved. Add the milk in slowly so you do not thin out too much. Certain almond flours will absorb more liquid than others and it also depends on the size of the eggs you are using.
• Heat up a non-stick pan with a small amount of oil.
• Once the pan is hot turn down the heat to medium.
• Slowly add in the batter, approximately 1/4 of a cup.
• Cook until bubbles start to form, and the pancake is easy to flip.
• Cook for another minute on the other side until a light golden color.
• Let cool on a rack and roll out the second one.

Recipe Video

Notes

• Calories: 230 Fat: 19g, Protein 13g, Net Carbs 2g per pancake
• original recipe by Violet Burgess