Description

Maple Almond Protein Pancakes are a delightful breakfast treat that combines the nutty flavors of almond flour with the sweetness of maple syrup and the wholesome goodness of oats. These fluffy pancakes are not only easy to prepare but also packed with protein, making them perfect for busy mornings or leisurely brunches. With their beautiful golden-brown hue and inviting aroma, they will impress your family and friends while creating lasting memories around the breakfast table.

Ingredients

Scale

1 cup rolled oats
1 cup almond flour
1 scoop vanilla protein powder (about 30g)
1 tsp baking powder
1/4 tsp salt
1 cup unsweetened almond milk
2 large eggs (or 2 tbsp flaxseed meal + 6 tbsp water for vegan option)
2 tbsp pure maple syrup
1 tsp vanilla extract

Instructions

In a large mixing bowl, combine rolled oats, almond flour, protein powder, baking powder, and salt. Mix well.
In another bowl, whisk together almond milk, eggs (or flax mixture), maple syrup, and vanilla extract until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined (do not overmix).
Preheat a non-stick skillet over medium heat; lightly grease with coconut oil or butter.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on top (about 2-3 minutes), then flip and cook until golden brown on both sides.
Serve warm with additional maple syrup and toppings as desired.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Frying
Cuisine: American

Nutrition

Serving Size: 2 pancakes (150g)
Calories: 230
Sugar: 7g
Sodium: 180mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 10g
Cholesterol: 70mg

Keywords: For gluten-free options, substitute almond flour with oat flour. Add chocolate chips or spices like cinnamon for extra flavor variations. Pancakes can be refrigerated for up to three days or frozen for two months.