Protein Pancakes

Name: Protein Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 cup almond flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon ground cinnamon; Dash salt; 1 to 2 tablespoons protein powder, optional; 1 large egg, room temperature, lightly beaten; 1/3 cup mashed ripe banana; 1 cup fat-free plain Greek yogurt; 1-1/2 teaspoons olive oil

Total Time Prep/Total Time 25 min.

Yield 4 servings

Test Kitchen Approved

These protein pancakes are gluten-free, keto-friendly and made with a ton of food-forward ingredients for a delicious pancake stack.

Ingredients

1 cup almond flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
Dash salt
1 to 2 tablespoons protein powder, optional
1 large egg, room temperature, lightly beaten
1/3 cup mashed ripe banana
1 cup fat-free plain Greek yogurt
1-1/2 teaspoons olive oil

Directions

In a large bowl, combine flour, baking powder, baking soda, cinnamon and salt. If desired, add protein powder. In a second bowl, combine egg, yogurt, banana and oil; stir into dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown.

Nutrition Facts

2 pancakes: 259 calories, 13g fat (1g saturated fat), 47mg cholesterol, 482mg sodium, 20g carbohydrate (9g sugars, 3g fiber), 17g protein.

Try stirring in cacao nibs, blueberries or chopped pecans to make these pancakes your own. For the best flavor, toast the nuts before adding to the batter. —April Preisler, Auburn, California

Recipe Creator