I have been addicted to pancakes for as long as I can remember. I just love everything about them! Growing up, they were always a staple in my house on a Saturday or Sunday morning. In fact, I liked them so much that I tried not to eat them in front of people I didn’t know well. Because I’m obsessed, I scarf them down before others even have a chance to take a second bite. It’s somewhat embarrassing. I dated my boyfriend for over a full year before I allowed him to see me eat pancakes. Much to my luck, he still decided to stick with me even after seeing me transform into a crazy person while chomping down on the glorious food.
Pancakes aren’t my only guilty pleasure. Carbs in general, have been a huge part of my life up until recently. At the beginning of the new year, after not feeling great about my body and eating choices, my boyfriend and I decided to make a change. We gave up mostly all carbs, sugar, and dairy! At first when this idea was proposed to me, I nearly fell off my chair thinking, well I guess I’ll starve because that’s pretty much all I eat. However, we’ve had a blast researching and creating new recipes that allow us to still enjoy some of our favorite foods in healthier ways. And of course, I’m ok with it now because of this fabulous pancake recipe. I hope you enjoy it as much as I do! :)
Here are the ingredients I used for this batch of pancakes. I’ve made them in a variety of ways that still taste just as great! If you don’t have protein, just add an addition 1/4 cup of almond flour. I’ve also made them where I’ve swapped the protein for Stevia too. When using the Stevia, they come out more like a dessert if that’s something that you’re craving.
I use a measuring up when pouring the batter to make sure they’re all roughly the same size. I find that it helps and it makes much less of a mess than trying to pour directly from the bowl!
You should see bubbles on top. That means they’re almost ready to flip! The longer they cook, the more stable they will be for flipping.
This was my test pancake.. to make sure the recipe tasted ok. Although, I was not the one who got to test it. I turned my back for 10 seconds and it had an unwanted bite in it. My boyfriend couldn’t wait to get his hands on these bad boys.
The lovely finished product! They taste great plain, but feel free to top with whatever you like. We eat ours with a peanut butter frosting. Let me tell you, they were delicious! There are few things that beat a nice chocolate and peanut butter combo! Peanut butter frosting recipe coming soon. :)
- 1 1/2 cups almond flour (I used Bob's Red Mill)
- 1/4 cup of your favorite whey chocolate protein powder (I use Body Fortress)
- 1 tsp baking powder
- 1/4 teaspoon salt
- 3/4 cup unsweetened almond milk
- 2 eggs
- 1 teaspoon vanilla extract
- 1. Mix together the wet ingredients - eggs, almond milk, and vanilla extract. I use my Kitchen Aid mixer, but a large bowl and a whisk will do just fine!
- 2. Slowly mix in the flour, protein, baking powder, and salt. Mix together until the batter is smooth and free of lumps.
- 3. Heat a skillet on medium and coat with your favorite oil. I use coconut oil, but cooking spray or any other type of oil works too.
- 4. Pour about 1/4 of a cup of the batter onto the skillet.
- 5. Cook until bubbles start coming through the top of the pancakes (about 4 minutes).
- 6. Flip the pancakes and cook for about another minute or two. (Be careful when flipping. These pancakes are not as dense as typical pancakes and tend to break easily when flipping. If you see the pancake start to break apart, continue to let it cook on that side for another 30-60 seconds before trying to flip again.)
- 7. Once the pancakes have cooked on both sides, remove them from the skillet, stack them up, and enjoy!