These vanilla protein pancakes have become my favorite post-workout breakfast. They really satisfy the sweet tooth I get after a hard workout, but I love the fact that I’m also getting in some protein and having a meal with wholesome ingredients! The mix for this recipe will make two servings, so whip some up for you and a friend or partner, or store some in the freezer for later! Either way you’re going to love how easy they are to make.

VANILLA PROTEIN PANCAKES

Recipe by Jenn Lueke

5.0 from 1 vote

Servings

–

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

2 eggs, beaten
1/2 cup unsweetened almond milk
1 tablespoon maple syrup
1 teaspoon vanilla extract
1 cup blanched almond flour
1/4 cup tapioca flour
1/3 cup vanilla protein powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
neutral oil, or butter, for cooking

Directions

In a large mixing bowl, whisk the eggs, almond milk, maple syrup, and vanilla until combined.
Add the almond flour, tapioca flour, protein powder, baking soda, and salt and mix again until just combined. The batter should have some thickness to it, but still run off a spoon. To thicken, add small spoonfuls of almond flour. To thin, add a splash of almond milk.
Heat the oil or butter in a large non-stick skillet over medium heat. Once heated, add the pancake batter, 1/4 cup at a time. Cook each pancake for 3 to 4 minutes on each side. Flip when small bubbles appear in the batter. Cook in batches as needed. This recipe yields about 8 medium-sized pancakes.
Serve with syrup, sliced fruit, yogurt, or toppings of choice.

Notes

Storage: Refrigerate in a sealed container or bag for up to 4 days. Freeze for up to 3 months.
Reheating: From refrigerated, microwave until warm, 10 to 20 seconds. From frozen, defrost in the refrigerator for up to 24 hours, then microwave. Or, microwave from frozen, 30 to 60 seconds.
This recipe was tested with a whey-based protein, if you use a pea or other plant-based protein, a few extra splashes of almond milk may be necessary.