These are the softest, fluffiest grain free, paleo, and keto high-protein pancakes! After many attempts at making grain-free, keto, low-carb, high-protein pancakes these have been my best work yet. I even managed to keep the arrowroot powder out, which can spike blood sugar. I prefer to use Vital Proteins unflavoured, and unsweetened collagen peptides in this recipe, but feel free to use whatever unsweetened vanilla or unflavoured protein powder you prefer. Two scoops gives me 20g of protein plus the eggs and protein in the almond flour that’s why these babies are high-protein!
These are incredibly nutritious, and filling. We love pairing ours with low glycemic fresh berries, and sugar-free maple syrup. Often, we also add a couple of tablespoons of Greek or coconut yoghurt – YUMMO! 🙂 Such a fun and deliciously healthy weekend stack less the high-carb hangover! Yes please! Be sure to read the directions carefully and follow them to a ‘T’ to get the best results.
Chef P’s High-Protein Grain-Free Pancakes (keto friendly)
2 (6 small pancakes)
servings10
minutes8
minutesIngredients
150g 1¼ Cups Fine Blanched Almond Flour (packed)
120g ½ Cup Canned Coconut Cream
110g 2 Large Eggs (at room temperature)
30g 2 Tbsps Coconut Oil, melted (for cooking)
20g 2 Scoops Vital Protein Collagen Peptides, unflavoured, unsweetened (20g of protein)
8g ½ Tbsp Vanilla Extract
4g 1 tsp Baking Powder
3g ½ tsp Unrefined Salt
Optional: ¼ tsp Stevia Powder (I prefer Now Foods organic powdered stevia)
- Topping Ideas
150g 1 Cup Fresh Berries
40g 2 Tbsps Sugar Free Maple Syrup (I prefer ChocZero brand)
Optional: 1 – 2 Tbsps Greek Yoghurt, or Coconut Yoghurt
Directions
- In a large bowl whisk dry ingredients together.
- In a separate medium bowl, whisk wet ingredients together.
- Add the wet ingredients into the dry mixture, and mix until well combined.
- On the stove, on low to medium heat in skillet pan, heat up 1 tablespoon of the oil. Pour approx. ¼ cup of the pancake mixture into the pan for each pancake using a spoon. The batter will not spread out like usual pancakes, so you will need to round them out and ensure the batter is not too high/ thick with the back of a spoon.
- Cook for 3-5 minutes or until bubbles appear on the top and they are golden brown underneath. Flip the pancake and continue to cook for another 1-2 minutes. Make sure you don’t have the heat on high, otherwise they will burn. Remove from the heat.
- To serve: On a serving plate, stack 3 pancakes, some fresh berries and sugar-free maple syrup.
Notes
- Storage: Pancakes will keep in the fridge in a glass sealed container for up to one week. Gently warm back up before serving. These are always best when served immediately.
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