These pancakes are seriously fantastic. I’ve done quite a bit of experimenting with high-protein, gluten-free ingredients in baked goods, but the texture (dry, dense, and crumbly, anyone?) and flavor are often far different from the original recipe. I really enjoy coming up with my own recipes by substituting ingredients and using similar ratios of recipes I know work. Here’s a pancake recipe I came up with when I was craving a high-protein breakfast and needed a change from my go-to veggie-egg scramble. The texture is very similar to pancakes made with wheat flour. The eggs and flax seed are essential to keeping these pancakes from falling apart, in addition to adding important nutrients, like omega-3 fatty acids, protein, fiber, and many vitamins and minerals.
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 Tbsp ground flax seed
- 1 tsp baking soda
- 2 large eggs
- 1/2-2/3 cup vanilla or plain almond milk, unsweetened
- 1 tsp honey or other sweetener (optional)
- 1 tsp vanilla extract
- Heat a skillet on medium heat. Coat pan with butter or non-stick spray.
- Combine dry ingredients (flours, flax seed, baking soda) in medium bowl or blender.
- Mix eggs, milk, sweetener, and vanilla extract together in separate bowl.
- Add egg mixture to dry ingredients and whisk or blend until just combined.
- Add 1/4 cup batter to skillet per pancake. When bubbles begin forming or pancake is golden-brown and releases easily, flip over and cook for 1-2 minutes until golden-brown and easily releases from pan.
- Add favorite topping–like fruit compote or maple syrup. Enjoy!
Servings: 3 (3 pancakes each)
kcals: 287, total fat: 21 g, sat fat: 4 g, MUFA: 2 g, PUFA: 1 g, cholesterol: 141 mg, sodium: 522 mg, potassium: 56 mg, total carbohydrate: 17 g, fiber: 10 g, sugar: 6 g, protein: 13 g