Organic Almond Protein Pancakes (Gluten-Free, Dairy-Free Option)

This recipe uses a combination of almond flour and organic almond protein powder for a good texture and protein boost. It's also naturally gluten-free.

Yields: 6-8 pancakes
Prep time: 10 minutes
Cook time: 15-20 minutes

Ingredients:

• 1 cup organic almond flour
• 1/2 cup Lekithos® Organic Almond Protein Powder 
• 1 tablespoon organic coconut sugar or maple sugar (or 1-2 tablespoons pure maple syrup in wet ingredients) - adjust to taste, or omit for sugar-free
• 1 teaspoon baking powder (aluminum-free is preferred)
• 1/2 teaspoon ground cinnamon (optional, but adds flavor)
• 1/4 teaspoon sea salt
• 2 large organic eggs (or 2 "flax eggs" for vegan: 2 tbsp ground flaxseed + 6 tbsp water, let sit 5 mins to thicken)
• 1 cup unsweetened organic almond milk (or other non-dairy milk like oat milk or cashew milk)
• 1 tablespoon organic coconut oil or avocado oil, melted (plus more for cooking)
• 1 teaspoon pure vanilla extract

Instructions:

1. Combine Dry Ingredients: In a large bowl, whisk together the almond flour, organic almond protein powder, coconut sugar (if using dry), baking powder, cinnamon (if using), and sea salt. Make sure there are no lumps.
2. Combine Wet Ingredients: In a separate medium bowl, whisk together the eggs (or flax eggs), almond milk, melted coconut oil, and vanilla extract. If using maple syrup as your sweetener, add it here.
3. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Whisk until just combined. The batter might be a bit thicker than traditional pancake batter. If it seems too thick, add an additional tablespoon or two of almond milk until you reach a pourable, but still thick, consistency. Do not overmix; a few small lumps are fine.
4. Rest the Batter (Optional but Recommended): Let the batter sit for 5-10 minutes at room temperature. This allows the protein powder and almond flour to fully absorb the liquid, resulting in a better texture.
5. Heat Skillet: Heat a non-stick skillet or griddle over medium-low heat. Add a small amount of coconut oil or avocado oil to coat the surface.
6. Cook Pancakes: Pour about 1/4 cup of batter per pancake onto the heated skillet. Cook for 3-5 minutes on the first side, or until the edges begin to set and you see a few small bubbles (though these pancakes may not bubble as much as traditional ones).
7. Flip and Cook: Carefully flip the pancakes and cook for another 2-4 minutes, or until golden brown and cooked through. These pancakes tend to be a bit more delicate, so handle with care.
8. Serve: Transfer cooked pancakes to a plate and repeat with the remaining batter, adding more oil to the skillet as needed.

Check out our Plant-Based Proteins!