Fluffy Protein-Packed Pancakes

Fluffy Protein-Packed Pancakes

Harry Brown

Almond flour is the secret ingredient to making these petite silver dollar pancakes that won’t spike your blood sugar.

 

These grain-free pancakes are protein-rich, meaning nice, steady energy for your morning. They’re delicate, fluffy, and have a light egg flavor. Because they’re so petite, I like to refer to them as “silver dollar pancakes.” It’s a nice marketing strategy, I think. 

 

A few things to know: First, you can double the dry ingredients and store this in the fridge as “pancake mix.” Just add 1 cup of the mix to the wet ingredients that go into the blender, and you’re all set. Second, I like to put the batter in a squeeze bottle before making the pancakes because I find it easier to use that way. (You can also scrape it into a Ziploc and snip the corner off – great for squeezing out letters and shapes, if there are smaller people in the house who might appreciate that kind of thing.)



 

Recipe Details: Fluffy Protein-Packed Pancakes

Active time: 30 minutes 

Total time: 30 minutes

Makes: 4 servings, or 16 (2-inch) pancakes

Total carbohydrates: 8 grams per serving, excluding toppings

 

Recipe Notes

You’ll know whether your pancake mix needs more thinning out with milk if either the blender blade seems dis-inclined to move through the batter, or if the batter is too thick to pour out easily.

Unlike flour-based pancakes, these silver dollars will not reveal their doneness with bubbles popping up at the surface, so you’ll need to peek underneath very gently to know if they’re ready to be flipped.

Most importantly: These pancakes really are best eaten freshly cooked. They get a little stiff if you try to keep them warm, so even if you make more batter to cook additional pancakes, I suggest serving them right away.

 

Ingredients

  • 2 eggs 
  • 2 tablespoons melted butter, plus more for cooking
  • 1/2 cup milk, plus more as needed 
  • 1 cup almond flour 
  • 1/2 teaspoon baking soda 
  • 1/4 teaspoon kosher salt 
  • 1 teaspoon vanilla extract (optional)
  • 1/2 teaspoon cinnamon (optional)
  • Toppings such as butter, yogurt, and/or fruit, for serving

 

Instructions

  1. Combine the eggs, melted butter, and milk in a blender, and pulse until just mixed.
  2. Fold in the almond flour, baking soda, kosher salt, and vanilla and cinnamon (if using), then pulse until combined, adding a splash or two of more milk if the batter seems too thick.
  3. Heat a griddle or frying pan over medium heat, then add butter.
  4. Once butter is sizzling, spoon two-inch rounds of batter onto the pan. Cook the pancakes until the bottoms are nice and brown, flipping carefully as they’re a little sticky and fragile while they’re cooking. Cook them on their second side another minute or two, then serve right away.
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