Vanilla protein pancakes
Low-carb, high-protein pancakes that don't taste like rubber. Almond flour, eggs, vanilla protein, and an optional coconut-apricot cream. Breakfast solved.
Protein pancakes can be a little rubbery and dry, trust me, I’ve tried SO many recipes without much luck. After enough fluffing around, swapping ratios, and adjusting bits and pieces, I landed on this version.
If low-carb is your thing, these are about to become a staple. They hold together properly, the texture is actually pancake-like (not eggy-omelette-pretending-to-be-pancake), and the coconut-apricot cream takes them from “healthy breakfast” to “Sunday morning treat.”
Ingredients
- Pancakes: 3 medium organic eggs
- Pancakes: 4 tablespoons almond flour
- Pancakes: 2 tablespoons vanilla pea or rice protein (I use PranaOn Salted Caramel)
- Pancakes: 1 tablespoon ground chia seeds
- Pancakes: 1/2 teaspoon baking powder
- Pancakes: 4 tablespoons coconut milk
- Pancakes: 1/2 teaspoon vanilla paste
- Coconut apricot cream (optional): 1/2 cup coconut cream
- Coconut apricot cream (optional): 1 small apricot
- Coconut apricot cream (optional): 1/4 teaspoon cinnamon
Method
- Beat the eggs in a medium bowl.
- In a separate bowl, whisk together the almond flour, protein powder, chia seeds, and baking powder.
- Fold the dry mixture into the eggs along with the coconut milk and vanilla paste. Stir until combined.
- Preheat a non-stick pan over medium heat and brush with coconut oil. Pour 1/4 of the batter into the pan and let cook for 2–3 minutes per side until golden.
- While the pancakes cook, quarter the apricot and blend with the cinnamon until smooth.
- Whip the coconut cream until soft peaks form, then gently fold in the apricot purée.
- Serve the hot pancakes with the coconut-apricot cream, or with fresh berries and greek yoghurt if you prefer.
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