Low-Carb Vanilla Protein Pancakes

Start your day with a power-packed breakfast of Low-Carb Vanilla Protein Pancakes. These fluffy, delicious pancakes are perfect for those on a ketogenic diet or anyone looking to reduce their carb intake without sacrificing flavor. Packed with protein and enriched with the sweet aroma of vanilla, these pancakes will keep you satiated and energized throughout the morning.

Course Breakfast

Cuisine American

Keyword keto pancakes, Keto Protein Breakfast, low carb breakfast, Low-Carb Vanilla Protein Pancakes, Protein Pancakes

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 345kcal

Equipment

Medium-sized mixing bowl
Whisk
Separate bowl for wet ingredients
Non-stick skillet
Spatula for flipping pancakes

Ingredients

½ cup almond flour 56g/2oz
2 scoops vanilla whey protein powder 60g/2.1oz
2 large eggs
¼ cup unsweetened almond milk 60ml/2fl oz
1 tablespoon erythritol 12g/0.42oz
1 teaspoon baking powder 5g/0.18oz
½ teaspoon vanilla extract 2.5ml/0.08fl oz
Pinch of salt
Butter or coconut oil for cooking

Instructions

In a medium-sized mixing bowl, combine the almond flour, vanilla whey protein powder, erythritol, baking powder, and salt. Whisk to blend thoroughly.
In a separate bowl, beat the eggs with the almond milk and vanilla extract until the mixture is smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix to ensure your pancakes stay fluffy.
Heat a non-stick skillet over medium heat and add a small amount of butter or coconut oil to lightly coat the surface.
Spoon the batter onto the skillet to form pancakes of your desired size. Cook until bubbles form on the surface, then flip and cook the other side until golden brown, about 2-3 minutes per side.
Repeat with the remaining batter, adding more butter or oil as needed.
Serve warm with your favorite low-carb syrup or toppings.

Notes

For a dairy-free option, choose a plant-based vanilla protein powder instead of whey. If you're using a protein powder that's sweetened, you can adjust or omit the erythritol to suit your taste. Also, be sure to let the batter sit for a few minutes after mixing to allow the baking powder to react, creating a fluffier pancake.

Nutrition