Ingredients:
- 1 cup almond flour
- 1/2 cup vanilla protein powder (choose a low-carb variety)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 large eggs
- 1/4 cup unsweetened almond milk (or any low-carb milk)
- 1 tsp vanilla extract
- 2 tbsp melted butter or coconut oil
- Sweetener of choice, to taste (optional)
Instructions:
- Mix Dry Ingredients:
- In a large bowl, whisk together the almond flour, vanilla protein powder, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients:
- In a separate bowl, whisk together the eggs, almond milk, vanilla extract, and melted butter or coconut oil. If you like your pancakes sweeter, add your preferred sweetener to this mixture.
- Make the Batter:
- Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick but pourable. If it’s too thick, you can add a bit more almond milk to reach your desired consistency.
- Cook the Pancakes:
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or coconut oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface and the edges look set.
- Flip the pancakes and cook for another 1-2 minutes until golden brown.
- Serve:
- Serve warm with your favorite low-carb toppings such as sugar-free syrup, fresh berries, or whipped cream.
These Keto Vanilla Protein Pancakes are a delightful way to enjoy breakfast without the carbs. They’re filling, nutritious, and perfect for those looking to maintain a low-carb lifestyle while still enjoying delicious meals. Enjoy your fluffy pancakes guilt-free!
