Recipe: Vanilla Almond Paleo Protein Pancakes

by JJ Virgin on February 24, 2017

There’s nothing like pancakes for breakfast. But the sugar crash afterward will slow you down all afternoon!

That's because the traditional version is full of gluten, dairy, and sugar that not only wreak havoc with your insulin levels, but can also cause widespread inflammation. No, thank you…

Vanilla Almond Paleo Protein Pancakes to the rescue! This recipe makes pancakes that are light, fluffy, and taste amazing, and there’s no problem ingredients to worry about.

While they follow Paleo diet guidelines, these protein pancakes are the perfect meal for anyone who wants a healthy serving of protein and omega-3s. The almond flour gives them a nutty flavor that blends beautifully with vanilla.

I like mine topped with whipped coconut cream, berries, and a sprinkling of cacao nibs. (And yes, there's usually bacon on the side!)

They’re also great with nothing more than a squeeze of fresh lemon juice and a handful of sliced almonds. Invite these fluffy flapjacks to brunch and you won't be sorry!

Vanilla Almond Paleo Protein Pancakes


February 24, 2017

These scrumptious protein pancakes are light, fluffy, and delicious. And since they’re gluten-free and dairy-free, they’re also a healthy Paleo breakfast option!

Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3

  • Prep: 10 mins
  • Cook: 15 mins
  • Yields: 5-6 pancakes


1 cup blanched almond flour (superfine ground almonds)

1/2 tsp baking soda

1/2 tsp monk fruit extract

pinch sea salt

2 eggs (if not intolerant)

1/4 cup water

2 tsp vanilla extract

1/4 tsp almond extract

coconut oil for pan


1Whisk almond flour, baking soda, monk fruit extract, and the pinch of sea salt together in a medium mixing bowl until there's no lumps.

2In a small mixing bowl, whisk together the eggs, water, and vanilla and almond extracts.

3Add the liquid ingredients to the dry ingredients and whisk together until thoroughly mixed.

4Preheat a lightly oiled nonstick pan over medium-low heat.

5Drop batter by 2 tablespoonfuls onto the prepared pan, and cook until pancakes are golden brown and edges are dry, about 3-4 minutes.

6Flip and cook until browned on the other side, 2-3 minutes. Repeat with remaining batter.

7Serve your pancakes with full-fat nut milk yogurt, fresh berries, and a sprinkle of cacao nibs or sliced almonds.

Note: This recipe contains eggs. If you are egg intolerant, it is not for you. If you are, use pastured eggs.

Want more delicious, nutritious recipes? Check out


Nutrition Facts

Serving Size2-3 pancakes (half the batch)
Sodium1,330 mg
Potassium75 mg
Protein12 g
Cholesterol186 mg
Sugar2 g
Total Fat20 g
Saturated Fat3.5 g
Total Carbohydrates7 g
Dietary Fiber3 g

Thanks so much for reading! Don't forget to like this post and like us on Facebook.