Go Back

Keto Protein Pancakes - Fluffy, Low-Carb, and Satisfying

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings

Ingredients
  

  • 3 large eggs
  • 1/3 cup unsweetened almond milk (or other low-carb milk)
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted butter or coconut oil (plus more for the pan)
  • 1 cup fine almond flour
  • 1 scoop (about 25–30g) whey isolate or egg white protein powder, unflavored or vanilla
  • 2 tablespoons granular keto sweetener (erythritol, allulose, or monk fruit blend), to taste
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt
  • Optional: 1/2 teaspoon cinnamon, zest of 1/2 lemon, or 2 tablespoons sugar-free chocolate chips

Instructions
 

  • Whisk the wet ingredients: In a medium bowl, whisk eggs, almond milk, vanilla, and melted butter until smooth.
  • Add the dry ingredients: Stir in almond flour, protein powder, sweetener, baking powder, and salt. Mix until just combined. The batter should be thick but pourable. If too thick, add 1–2 tablespoons more milk.
  • Rest the batter: Let it sit for 3–4 minutes to hydrate the almond flour and reduce grittiness.
  • Heat the pan: Warm a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil. Keep heat moderate to prevent over-browning.
  • Cook the pancakes: Scoop about 1/4 cup batter per pancake. Spread gently with the back of a spoon. Cook 2–3 minutes until the edges look set and small bubbles form.
  • Flip carefully: Slide a thin spatula underneath and flip. Cook 1–2 more minutes until golden and cooked through.
  • Serve warm: Top with butter, sugar-free maple syrup, a spoon of Greek-style keto yogurt, or a handful of berries.