Protein Pancakes with Almond Butter

Protein Pancakes with Almond Butter

Basic Information

• Servings: 4
• Serving Size: 2 pancakes
• Difficulty: 3
• Budget: 3
• Prep Time: 10
• Cook Time: 15
• Total Time: 25
• Meal Type: Main Dish

Diet Types

• Vegetarian
• High-Protein
• Pescatarian
• Halal
• Kosher
• Gluten-Free (if powder compliant)

Equipment

• Large mixing bowl
• Whisk
• Medium skillet
• Spatula
• Measuring cups and spoons

Ingredients

1. 1 cup oat flour (gluten-free for Gluten-Free tag)
2. 1 scoop (about 30g) vanilla protein powder
3. 1 teaspoon baking powder
4. 1/4 teaspoon salt
5. 1 cup almond milk, unsweetened
6. 1 large egg
7. 2 tablespoons almond butter (for topping)

Directions

1. In a large mixing bowl, whisk together oat flour, protein powder, baking powder, and salt.
2. Add almond milk and egg, whisking until smooth.
3. Heat a medium skillet over medium heat and lightly grease with oil.
4. Pour 1/4 cup batter per pancake into the skillet, cooking until bubbles form on the surface, about 2-3 minutes.
5. Flip pancakes and cook until golden brown, about 1-2 minutes more.
6. Repeat with remaining batter, making 8 pancakes total.
7. Serve warm, with 1/2 tablespoon almond butter spread over each serving of 2 pancakes.

Storage

Refrigerate in an airtight container for up to 3 days or freeze for up to 1 month. Reheat in a skillet or toaster.

Nutrition

• Calories: 280
• Protein: 18g
• Fat: 12g
• Carbs: 26g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A