Keto Protein Pancakes
Fluffy stacks with real bite, not sponge. Protein powder, almond flour, and a touch of coconut flour whip into a batter that sets golden and tender, ready for butter and sugar-free syrup. They’re subtly vanilla, lightly sweet, and sturdy enough for berries or whipped cream without collapsing.
Time & Yield
● Prep Time: 5 minutes
● Cook Time: 10 minutes
● Total Time: 15 minutes
● Servings: 2 (makes about 6 pancakes)
Serving Suggestions
Serve warm with:
● Keto-friendly maple syrup and butter
● A side of scrambled eggs or bacon for extra protein
● Or make it sweet with berries and whipped cream
Ingredients
For the Pancakes:
● 2 large eggs
● ½ cup vanilla protein powder (whey, collagen, or keto-friendly blend)
● 2 tbsp almond flour
● 1 tbsp coconut flour
● ½ tsp baking powder
● ¼ cup unsweetened almond milk (or as needed for consistency)
● 1 tsp vanilla extract
● 1–2 tsp sweetener (like monk fruit or erythritol, optional)
● 1 tbsp melted butter or coconut oil ● Pinch of salt
For Cooking:
● 1 tsp butter or coconut oil (for the pan)
Optional Toppings:
● Sugar-free syrup
● Fresh berries
● Whipped cream
● Chopped nuts or peanut butter drizzle
Directions
Preheat the Pan: Heat a nonstick skillet or griddle over medium-low heat. Lightly grease with butter or coconut oil.
Mix the Batter: In a bowl, whisk together eggs, almond milk, vanilla, and melted butter until smooth. Add protein powder, almond flour, coconut flour, baking powder, sweetener, and salt.
Cook the Pancakes: Pour about 2 tablespoons of batter per pancake into the skillet. Cook 1–2 minutes per side, or until golden brown and small bubbles form on top before flipping.
Repeat: Continue until all batter is used, greasing the pan as needed between batches.
Serve: Stack pancakes on a plate and top with sugar-free syrup, berries, or your favorite keto toppings.
Keto Tip:
Add 1 tbsp cream cheese or Greek yogurt to the batter for extra fluffiness. For chocolate lovers, use chocolate protein powder and top with sugar-free chocolate chips