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Vanilla Almond Paleo Protein Pancakes


February 23, 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!

  • Prep: 10 mins
  • Cook: 15 mins
  • Yields: Makes 5-6 3-inch pancakes


1 cup blanched almond flour (superfine ground almonds)

1 tsp baking soda

1/4 tsp Virgin Sprinkles or monk fruit extract

pinch sea salt

2 eggs*

1/4 cup water

2 tsp vanilla extract

1/4 tsp almond extract

coconut oil for pan


1Whisk almond flour, baking soda, Virgin Sprinkles, 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 coconut or Greek yogurt, fresh berries, and a sprinkle of cacao nibs or sliced almonds.

*Only if you don’t have an egg intolerance.

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