I was cravings pancakes today and also wanted a kick of protein to fuel my body and brain. Enter these little cakes of goodness. I used to make almond flour pancakes all the time. Why did I stop? I was asking myself that question with every delicious bite. These are definitely going back into my rotation. And dropping the recipe like it's hot for you lovely people so they can be in your rotation as well. These pancakes are gluten-free, vegan and paleo. So enjoy as many as you would like!! I eat them as a savory snack topped with sheep's manchego cheese and proscuitto, or go straight for the sweet version with maple syrup, berries or bananas. They keep really well at room temperature for a couple of hours too and therefore are great for road trips or plane rides! The flavor combos are endless with these. ENJOY!
- 1 3/4 cup Almond Flour (I used Bob's Red Mill super fine almond flour)
- 1 teaspoon baking powder
- 2 teaspoons arrowroot powder
- 3/4 unsweetened almond milk (or any nut milk)
- 1 1/2 teaspoons vanilla extract
- 2 eggs
- 2 scoops Aloha Vanilla Protein Powder
Combine the eggs, vanilla and milk in a medium bowl. Whisk to combine. In another medium bowl combine the dry ingredients. Pour the wet ingredients into the dry and whisk to combine. Using a 1/4 measuring cup, scoop batter onto a pan with grass-fed butter, ghee or coconut oil. Cook for 2-3 minutes each side.