Almond Flour Protein Pancakes

Name: Almond Flour Protein Pancakes
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 80 g Almond flour; 2 Egg, beaten; 30 g Protein powder, unflavored whey; 120 ml Almond milk, unsweetened; 1 tsp Baking powder; ¼ tsp Salt; 10 g Butter, softened

Almond Flour Protein Pancakes · ready in 22 min · 2 servings · 406 kcal per serving · easy · 7 ingredients

Grain free almond flour pancakes with a nutty crumb, tender center, and extra protein for a low carb breakfast that still feels classic.

Prep: 10 min
Cook: 12 min
Total: 22 min
Serves: 2
kcal: 406
Difficulty: easy

Breakfast Quick (30 min or less)Vegetarian Gluten-free High-protein (25 g+)Low-carb (20 g or less)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 2 servings

80 gAlmond flour
2Egg, beaten
30 gProtein powder, unflavored whey
120 mlAlmond milk, unsweetened
1 tspBaking powder
¼ tspSalt
10 gButter, softened

Equipment

stovetop, mixing bowl, whisk, spatula, ladle, skillet, measuring spoon, serving plate

Instructions

Gather Ingredients
Gather almond flour, egg, protein powder, almond milk, baking powder, salt, butter, plus a bowl, whisk, spatula, ladle, and skillet. · 3 min
What to look for: All ingredients are measured and tools are within reach.
Mix Dry Ingredients
Whisk almond flour, protein powder, baking powder, and salt in the bowl until the mixture looks even and free of large clumps. · 2 min
What to look for: Dry mixture is pale, fine, and evenly blended.
Add Wet Ingredients
Beat eggs with almond milk, pour into the dry mixture, and whisk gently until a thick pourable batter forms. · 3 min
What to look for: Batter is thick, glossy, and pourable with a few tiny almond flecks.
Rest Batter
Rest the batter for 5 minutes so the almond flour hydrates and the surface looks slightly puffed. · 5 min
What to look for: Batter thickens slightly and small bubbles show on the surface.
Heat Skillet
Heat a skillet over medium heat, add a thin smear of butter, and wait until it melts with quiet bubbles. · 2 min
What to look for: Butter is melted and lightly foaming, not browned.
Cook First Side
Ladle small portions into the skillet in batches and cook until edges set and small bubbles appear on top, about 2 minutes per batch. · 5 min
What to look for: Edges look matte and the tops show small bubbles.
Flip Pancakes
Flip each pancake carefully and cook the second side until golden and springy, about 1 to 2 minutes. · 5 min
What to look for: Both sides are golden with a tender set center.
Serve Warm
Serve the pancakes warm with the remaining butter melted over the top, keeping the stack tender and nutty. · 2 min
What to look for: Pancakes are stacked, glossy with melted butter, and still warm.

Nutrition (per serving)

kcal	406
Protein	27 g
Carbohydrates	11 g
of which sugars	3 g
Fat	30 g
of which saturated	6 g
Fibre	4 g
Sodium	564 mg

Nutri-ScoreB

Allergens

Contains: tree nuts, eggs, milk

Storage and reheating

Fridge: up to 3 days
Freezer: yes, up to 2 months
Reheat covered in a 160°C / 320°F oven for 6 minutes, or until warm and soft.

Ingredient substitutions

Almond flour

Protein powder: Use only for part of the almond flour because too much can make the pancakes dry.

Egg

Almond milk and baking powder: Use only if needed, adding extra almond milk and a pinch more baking powder makes a softer but less sturdy pancake.

Protein powder

Almond flour: Keeps the batter grain free but reduces protein and makes the crumb more delicate.

Almond milk

Water: Use for a lighter batter with less almond flavor and a slightly less tender texture.

Baking powder

Egg: Use 1 extra egg for lift and reduce almond milk slightly, though the pancakes will be more eggy.

Salt

Black pepper: Adds a little sharpness but does not replace salinity.